Abstract
This study was designed to present a fruit-dessert preserved with high hydrostatic pressure. Enzymatic browning reactions in some fruits and vegetables appear to be activated by pressurization. High hydrostatic pressure extents the shelf-life of fruits decreasing microbial population. Colour in fruits is one of the attributes that produces a deleterious effect after HP treatment. Melon is a good product to be preserved with HP without any pre-treatment. Ascorbic acid concentrations between 10-20mM prevent the browning. The final product was acceptable to consumers and the shelf life of the fruit-dessert was several weeks longer whereas the control sample fermented.
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