Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2
Table 1
Evolution of microbiological counts ( CFU/g), firmness, values, and sensory evaluation in HHP-treated at 600 MPa for 5 min at 10°C and untreated (control case) apricot pieces in sucrose solution with or without SnCl2 during storage (5°C). Each data point is an average ± standard deviation from three individual batches.
Time (days)
Time (days)
0
103
166
231
287
0
103
166
231
287
P. polymyxa
value
Control
1.3 ± 0.1
2.1 ± 0.4
4.2 ± 0.7
ND
ND
Control
29.3 ± 0.5
32.5 ± 1.2
37.7 ± 1.4
37.8 ± 2.3
38.5 ± 1.1
1st handling without SnCl2
No growth detected (<dl during 287 days)
1st handling without SnCl2
29.5 ± 1.7
31.9 ± 2.5
32.4 ± 2.2
32.9 ± 1.1
35.9 ± 1.2
1st handling with SnCl2
No growth detected (<dl during 287 days)
1st handling with SnCl2
30.4 ± 1.4
33.5 ± 0.8
31.0 ± 1.5
33.9 ± 3.4
34.7 ± 2.1
2nd handling without SnCl2
No growth detected (<dl during 287 days)
2nd handling without SnCl2
31.2 ± 0.9
33.1 ± 2.6
31.9 ± 0.7
31.8 ± 1.9
34.8 ± 1.4
2nd handling with SnCl2
No growth detected (<dl during 287 days)
2nd handling with SnCl2
30.5 ± 1.6
31.7 ± 1.2
32.0 ± 2.3
35.0 ± 1.7
35.2 ± 2.0
3rd handling without SnCl2
No growth detected (<dl during 287 days)
3rd handling without SnCl2
29.9 ± 1.5
31.8 ± 2.3
29.4 ± 0.6
34.6 ± 2.2
31.8 ± 0.8
3rd handling with SnCl2
No growth detected (<dl during 287 days)
3rd handling with SnCl2
30.1 ± 1.6
30.2 ± 2.2
31.9 ± 1.0
35.8 ± 0.5
35.3 ± 1.9
Total viable counts
value
Control
1.7 ± 0.2
5.2 ± 1.3
6.8 ± 0.5
ND
ND
Control
0.2 ± 0.0
0.4 ± 0.1
−0.1 ± 0.0
1.4 ± 0.1
1.3 ± 0.1
1st handling without SnCl2
No growth detected (<dl during 287 days)
1st handling without SnCl2
0.1 ± 0.0
0.2 ± 0.0
−0.5 ± 0.0
−0.1 ± 0.0
−0.1 ± 0.0
1st handling with SnCl2
No growth detected (<dl during 287 days)
1st handling with SnCl2
0.4 ± 0.1
0.8 ± 0.1
0.6 ± 0.1
0.1 ± 0.1
0.2 ± 0.0
2nd handling without SnCl2
No growth detected (<dl during 287 days)
2nd handling without SnCl2
0.3 ± 0.0
0.6 ± 0.1
0.7 ± 0.1
0.3 ± 0.0
−0.1 ± 0.0
2nd handling with SnCl2
No growth detected (<dl during 287 days)
2nd handling with SnCl2
0.7 ± 0.1
1.1 ± 0.2
1.0 ± 0.1
0.6 ± 0.1
0.1 ± 0.0
3rd handling without SnCl2
No growth detected (<dl during 287 days)
3rd handling without SnCl2
1.4 ± 0.2
1.5 ± 0.2
1.1 ± 0.0
1.6 ± 0.2
1.2 ± 0.1
3rd handling with SnCl2
No growth detected (<dl during 287 days)
3rd handling with SnCl2
1.9 ± 0.1
1.8 ± 0.1
2.2 ± 0.2
1.8 ± 0.2
1.2 ± 0.1
Lactic acid bacteria
value
Control
<dl
1.4 ± 0.1
2.2 ± 0.3
ND
ND
Control
10.5 ± 0.3
12.6 ± 0.2
14.6 ± 0.3
16.9 ± 0.3
16.5 ± 0.8
1st handling without SnCl2
No growth detected (<dl during 287 days)
1st handling without SnCl2
10.2 ± 0.2
11.4 ± 0.2
10.2 ± 1.0
10.4 ± 0.2
14.5 ± 0.3
1st handling with SnCl2
No growth detected (<dl during 287 days)
1st handling with SnCl2
12.1 ± 0.3
13.3 ± 0.4
11.5 ± 0.3
13.1 ± 0.5
13.8 ± 0.6
2nd handling without SnCl2
No growth detected (<dl during 287 days)
2nd handling without SnCl2
12.0 ± 0.2
13.0 ± 0.4
12.0 ± 0.8
11.4 ± 0.7
13.5 ± 0.5
2nd handling with SnCl2
No growth detected (<dl during 287 days)
2nd handling with SnCl2
11.9 ± 0.1
12.3 ± 0.2
11.9 ± 0.9
14.6 ± 0.8
13.8 ± 0.2
3rd handling without SnCl2
No growth detected (<dl during 287 days)
3rd handling without SnCl2
12.4 ± 0.2
13.2 ± 0.1
10.7 ± 0.7
14.7 ± 0.5
10.7 ± 0.3
3rd handling with SnCl2
No growth detected (<dl during 287 days)
3rd handling with SnCl2
11.2 ± 0.1
11.9 ± 0.4
14.0 ± 0.2
16.4 ± 1.4
14.2 ± 0.6
Yeasts
Control
<dl
4.9 ± 0.7
6.7 ± 0.4
ND
ND
Control
0.0
1.4
2.0
ND
ND
1st handling without SnCl2
No growth detected (<dl during 287 days)
1st handling without SnCl2
0.0
0.3
0.8
0.5
0.4
1st handling with SnCl2
No growth detected (<dl during 287 days)
1st handling with SnCl2
0.0
0.1
0.9
0.3
0.7
2nd handling without SnCl2
No growth detected (<dl during 287 days)
2nd handling without SnCl2
0.0
0.4
0.9
1.3
0.5
2nd handling with SnCl2
No growth detected (<dl during 287 days)
2nd handling with SnCl2
0.0
0.8
1.0
0.9
0.5
3rd handling without SnCl2
No growth detected (<dl during 287 days)
3rd handling without SnCl2
0.0
1.0
1.4
1.1
1.3
3rd handling with SnCl2
No growth detected (<dl during 287 days)
3rd handling with SnCl2
0.1
0.9
1.4
0.9
0.9
Firmness
Control
34.0 ± 2.4
20.5 ± 1.2
15.8 ± 2.2
24.5 ± 3.5
15.0 ± 2.3
Control
10.0
3.8
2.8
ND
ND
1st handling without SnCl2
34.1 ± 1.7
29.6 ± 3.3
14.9 ± 1.1
18.0 ± 2.2
13.5 ± 2.5
1st handling without SnCl2
10.0
6.3
6.4
6.6
4.9
1st handling with SnCl2
34.1 ± 1.7
33.6 ± 2.8
25.4 ± 2.5
22.5 ± 1.4
18.0 ± 3.1
1st handling with SnCl2
10.0
7.8
6.4
8.4
4.6
2nd handling without SnCl2
32.4 ± 3.0
49.9 ± 2.5
38.5 ± 3.0
40.5 ± 3.2
43.0 ± 2.6
2nd handling without SnCl2
10.0
7.4
3.9
3.1
6.7
2nd handling with SnCl2
32.4 ± 3.0
42.2 ± 3.7
37.8 ± 2.3
34.8 ± 2.0
36.5 ± 2.9
2nd handling with SnCl2
10.0
5.3
4.9
6.0
7.8
3rd handling without SnCl2
35.0 ± 2.3
33.3 ± 3.2
35.9 ± 1.7
30.0 ± 2.6
31.0 ± 1.7
3rd handling without SnCl2
10.0
4.0
4.0
3.8
2.4
3rd handling with SnCl2
35.0 ± 2.3
32.1 ± 2.4
24.9 ± 2.1
29.0 ± 4.4
30.0 ± 2.8
3rd handling with SnCl2
10.0
6.0
4.0
5.5
6.2
ND: not determined-spoiled product, dl: detection limit (1 CFU/g); athe taste is the mean value of scores given by 8 panelists-0: good, 1: acceptable, 2: spoiled; bthe total evaluation is the mean value of odor, color, texture, and taste of 8 panelists. -10: very good, 5: acceptable, and 1: totally unacceptable.
