Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches

15 October 2014

Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments.
Researchers at Instituto Nacional de Tecnología Agropecuaria (INTA) in Argentina studied the effect of HPP in combination with vacuum packaging on the preservation of fresh-cut peaches. They concluded that HPP and vacuum packaging could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by vacuum packaging. An article about the research is published in LWT - Food Science and Technology.
Click here for an abstract of the article.

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