Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage
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- 作者：Ge Gaoa ; b ; c ; d ; Pengyan Rena ; b ; c ; d ; Xiamin Caoa ; b ; c ; d ; Bing Yana ; b ; c ; d ; Xiaojun Liaoa ; b ; c ; d ; Zhijian Suna ; b ; c ; d ; Yongtao Wanga ; b ; c ; d ; wangyongtao102@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：High hydrostatic pressure processing ; Cupped strawberry ; Texture ; Anthocyanins ; Color
- 刊名：Food and Bioproducts Processing
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：100
- 期：part_PA
- 页码：221-229
- 全文大小：1566 K
文摘
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Quality of cupped strawberry was evaluated after processing during 45 days of storage at 4 and 25 °C.
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High hydrostatic pressure (HHP) and thermal processing (TP) were compared.
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A better microbiological stability was observed in all treated samples except that in HHP-treated ones at 25 °C during storage.
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After the 45-day storage, HHP-treated samples showed better quality compared to TP-treated ones.
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A better quality and a longer shelf-life were observed in samples stored at 4 °C.