Effect of ultra high pressure on quality characteristic of fresh cut kiwi fruit

摘要

Ultra-High Pressure (VHP) was used to process the fresh-cut kiwi fruit. Slices of fresh-cut kiwi fruit were treated with 0.1MPa, 200MPa, 400MPa and 600MPa pressure for lOmin. The effects of VHP on microorganisms , polyphenoloxidases (PPO) activity, firmness of slices, contents of ascorbic acid and flavor compounds of fresh-cut kiwi fruit were determined .The results shows that the UHP treatment could effectively killing microorganisms, inhibition PPO activity, but has little influence on firmness of slices, contents of ascorbic acid .Moreover, the flavor compounds were varied after UHP treatment. The UHP processing was a better method to maintain the quality of fresh-cut kiwi fruit.