Innovative Fruit Preservation Methods Using High Pressure

Abstract ..................................................................................................................715 43.1 Introduction ..................................................................................................716 43.2 High-Pressure Processing ............................................................................716 43.3 High Pressure and Fruit-Borne Microorganisms.........................................717 43.4 High-Pressure and Fruit-Quality-Related Enzymes ....................................718 43.5 Fruit Preservation Methods Using High Pressure.......................................719 43.6 High-Pressure Processed Avocado Puree ....................................................719 43.7 High-Pressure Processed Guacamole ..........................................................720 43.8 High-Pressure Processed Banana Puree ......................................................721 43.9 Final Remarks ..............................................................................................722 43.10 Acknowledgements ......................................................................................722 References..............................................................................................................723