title: High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach.
abstract: The "Hachiya" persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200-400 MPa, 3 min, 25 ℃) and subsequent refrigerated storage were analyzed in this study in order to evaluate the suitability of this non-thermal technology for preservation of fresh-cut Hachiya persimmons. The effects of high-hydrostatic pressure treatment on the integrity and location of carotenoids and tannins during storage were also analyzed. Significant changes, in particular diffusion of soluble compounds which were released as a result of cell wall and membrane damage, were followed using confocal microscopy. The high-hydrostatic pressure process also induced changes in physicochemical properties, e.g. electrolyte leakage, texture, total soluble solids, pH and color, which were a function of the amount of applied hydrostatic pressure and may affect the consumer acceptance of the product. Nevertheless, the results indicate that the application of 200 MPa could be a suitable preservation treatment for Hachiya persimmon. This treatment seems to improve carotenoid extractability and tannin polymerization, which could improve functionality and remove astringency of the fruit, respectively.
authors.affiliation: Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain jovazgu@upvnet.upv.es.
authors.forename: José Luis
authors.initials: JL
authors.lastname: Vázquez-Gutiérrez
authors.affiliation: Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain.
authors.forename: Amparo
authors.initials: A
authors.lastname: Quiles
authors.affiliation: Department of Biological and Agricultural Engineering, University of California-Davis, Davis, CA, USA.
authors.forename: Erica
authors.initials: E
authors.lastname: Vonasek
authors.affiliation: Department of Plant Sciences, University of California-Davis, Davis, CA, USA.
authors.forename: Judith A
authors.initials: JA
authors.lastname: Jernstedt
authors.affiliation: Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Hernando
authors.affiliation: Department of Biological and Agricultural Engineering, University of California-Davis, Davis, CA, USA.|Food Science and Technology Department, University of California-Davis, Davis, CA, USA.
authors.forename: Nitin
authors.initials: N
authors.lastname: Nitin
authors.affiliation: Food Science and Technology Department, University of California-Davis, Davis, CA, USA.
authors.forename: Diane M
authors.initials: DM
authors.lastname: Barrett
mesh_terms: D002338:Carotenoids / Q000032:analysis; D055598:Chemical Phenomena; D003116:Color; D029788:Diospyros; D005504:Food Analysis; D005511:Food Handling; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D013634:Tannins / Q000032:analysis
chemical_list: D013634:Tannins; D002338:Carotenoids
keywords: High hydrostatic pressure; carotenoids; microstructure; shelf life; tannins