The impact of HHPT on tomatoes, carrots, potatoes and broccoli was investigated regarding enzyme activities as well as mechanical texture alteration. Pectin methylesterase, polygalacturonase and peroxidase were affected at pressures above 500 MPa. Extensive tissue damage occurred however already at 200 MPa, leading to a dramatic softening and liquid exudation during cutting/compression tests. As a consequence of tissue disruption, potatoes and carrots also turned brown very quickly. Tomato juice viscosity, on the other hand, was durably increased by HHPT.
展开▼
