Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2
Table 2
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) peach 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
48
104
170
226
0
48
104
170
226
P. polymyxa
value
Control
1.5 ± 0.2
3.1 ± 0.5
5.2 ± 0.6
ND
ND
Control
39.8 ± 2.3
40.4 ± 1.1
40.9 ± 3.4
41.8 ± 1.9
40.0 ± 1.7
1st handling without SnCl2
No growth detected (<dl during 226 days)
1st handling without SnCl2
39.5 ± 1.6
36.9 ± 2.5
40.0 ± 2.2
42.2 ± 1.2
39.7 ± 2.5
1st handling with SnCl2
No growth detected (<dl during 226 days)
1st handling with SnCl2
38.4 ± 1.4
39.5 ± 0.8
39.7 ± 1.5
38.5 ± 0.5
38.2 ± 1.7
2nd handling without SnCl2
No growth detected (<dl during 226 days)
2nd handling without SnCl2
37.2 ± 0.9
35.7 ± 2.0
39.9 ± 0.8
40.7 ± 1.1
41.4 ± 1.4
2nd handling with SnCl2
No growth detected (<dl during 226 days)
2nd handling with SnCl2
40.5 ± 1.6
42.3 ± 1.2
43.3 ± 2.3
40.3 ± 1.5
39.8 ± 2.0
3rd handling without SnCl2
No growth detected (<dl during 226 days)
3rd handling without SnCl2
39.9 ± 1.5
40.8 ± 2.3
40.4 ± 0.6
41.1 ± 2.2
37.0 ± 1.9
3rd handling with SnCl2
No growth detected (<dl during 226 days)
3rd handling with SnCl2
40.1 ± 1.6
40.2 ± 2.2
42.0 ± 1.6
40.3 ± 2.3
40.2 ± 1.6
Total viable counts
value
Control
1.8 ± 0.1
5.4 ± 0.8
6.5 ± 0.4
ND
ND
Control
−3.2 ± 0.0
−3.0 ± 0.1
−2.3 ± 0.0
−2.7 ± 0.1
−2.4 ± 0.2
1st handling without SnCl2
No growth detected (<dl during 226 days)
1st handling without SnCl2
−2.7 ± 0.0
−1.9 ± 0.0
−2.7 ± 0.0
−3.0 ± 0.0
−1.6 ± 0.1
1st handling with SnCl2
No growth detected (<dl during 226 days)
1st handling with SnCl2
−3.0 ± 0.1
−2.8 ± 0.1
−2.3 ± 0.1
−2.5 ± 0.0
−1.1 ± 0.1
2nd handling without SnCl2
No growth detected (<dl during 226 days)
2nd handling without SnCl2
−2.9 ± 0.0
−2.2 ± 0.2
−2.8 ± 0.0
−2.8 ± 0.0
−1.1 ± 0.1
2nd handling with SnCl2
No growth detected (<dl during 226 days)
2nd handling with SnCl2
−3.7 ± 0.1
−3.4 ± 0.2
−3.8 ± 0.1
−2.4 ± 0.0
−1.6 ± 0.0
3rd handling without SnCl2
No growth detected (<dl during 226 days)
3rd handling without SnCl2
−3.4 ± 0.2
−3.0 ± 0.2
−1.9 ± 0.0
−1.5 ± 0.5
−1.9 ± 0.1
3rd handling with SnCl2
No growth detected (<dl during 226 days)
3rd handling with SnCl2
−3.9 ± 0.1
−3.2 ± 0.1
−2.2 ± 0.2
−2.9 ± 0.1
−1.3 ± 0.1
Lactic Acid Bacteria
value
Control
<dl
1.1 ± 0.1
2.2 ± 0.2
ND
ND
Control
17.8 ± 0.3
17.9 ± 0.3
18.0 ± 0.2
18.1 ± 0.2
17.9 ± 0.1
1st handling without SnCl2
No growth detected (<dl during 226 days)
1st handling without SnCl2
17.2 ± 0.2
18.0 ± 0.2
16.3 ± 1.0
18.1 ± 0.2
15.9 ± 0.4
1st handling with SnCl2
No growth detected (<dl during 226 days)
1st handling with SnCl2
17.1 ± 0.3
16.9 ± 0.4
17.4 ± 0.3
16.9 ± 0.3
13.2 ± 0.3
2nd handling without SnCl2
No growth detected (<dl during 226 days)
2nd handling without SnCl2
18.0 ± 0.2
17.6 ± 0.4
18.0 ± 0.8
18.7 ± 0.3
16.6 ± 0.5
2nd handling with SnCl2
No growth detected (<dl during 226 days)
2nd handling with SnCl2
19.9 ± 0.1
19.3 ± 0.2
19.9 ± 0.9
17.8 ± 0.8
17.1 ± 0.6
3rd handling without SnCl2
No growth detected (<dl during 226 days)
3rd handling without SnCl2
18.4 ± 0.3
18.8 ± 0.1
18.8 ± 0.7
18.6 ± 0.1
16.0 ± 0.4
3rd handling with SnCl2
No growth detected (<dl during 226 days)
3rd handling with SnCl2
18.2 ± 0.1
18.3 ± 0.4
19.3 ± 0.2
18.1 ± 0.4
17.0 ± 0.2
Yeasts
Control
<dl
3.8 ± 0.8
6.3 ± 0.7
ND
ND
Control
0.0
1.3
2.0
ND
ND
1st handling without SnCl2
No growth detected (<dl during 226 days)
1st handling without SnCl2
0.0
0.4
0.9
1.1
1.2
1st handling with SnCl2
No growth detected (<dl during 226 days)
1st handling with SnCl2
0.0
0.2
0.7
0.9
0.8
2nd handling without SnCl2
No growth detected (<dl during 226 days)
2nd handling without SnCl2
0.1
0.5
0.9
1.2
1.5
2nd handling with SnCl2
No growth detected (<dl during 226 days)
2nd handling with SnCl2
0.0
0.6
1.0
1.1
0.9
3rd handling without SnCl2
No growth detected (<dl during 226 days)
3rd handling without SnCl2
0.0
1.1
1.3
1.2
1.6
3rd handling with SnCl2
No growth detected (<dl during 226 days)
3rd handling with SnCl2
0.1
0.8
1.2
1.1
1.3
Firmness
Control
104.1 ± 1.0
94.1 ± 1.7
92.6 ± 2.4
82.4 ± 3.2
85.0 ± 2.3
Control
10.0
3.7
2.9
ND
ND
1st handling without SnCl2
73.0 ± 2.3
53.6 ± 2.8
52.6 ± 2.2
48.0 ± 3.7
35.5 ± 3.2
1st handling without SnCl2
10.0
6.5
6.0
6.3
4.6
1st handling with SnCl2
73.0 ± 2.3
55.4 ± 2.5
49.0 ± 3.5
54.5 ± 2.3
31.9 ± 1.7
1st handling with SnCl2
10.0
7.9
6.8
6.4
4.9
2nd handling without SnCl2
91.0 ± 2.2
72.5 ± 1.4
68.2 ± 3.2
81.5 ± 2.0
69.0 ± 2.6
2nd handling without SnCl2
10.0
7.1
3.8
3.3
4.7
2nd handling with SnCl2
91.0 ± 2.2
68.0 ± 3.0
49.0 ± 2.6
73.0 ± 2.9
69.0 ± 1.7
2nd handling with SnCl2
10.0
6.3
4.7
5.0
5.8
3rd handling without SnCl2
103.0 ± 1.9
70.5 ± 1.2
63.8 ± 2.8
77.5 ± 3.5
84.5 ± 2.1
3rd handling without SnCl2
10.0
4.2
3.6
3.3
2.8
3rd handling with SnCl2
103.1 ± 1.9
85.8 ± 2.2
80.2 ± 2.4
84.5 ± 2.3
84.0 ± 4.4
3rd handling with SnCl2
10.0
7.0
5.0
5.9
5.2
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.
