Advances in Use of High Pressure to Processing and Preservation of Plant Foods

Fruit-and vegetable-derived products are traditionally produced with conventional technologies such as thermal processing, which inhibits microbial spoilage and reduces enzymatic activities. Although thermal processing ensures the safety and shelf life of food, it can dramatically affect quality factors, especially the food’s aroma, vitamin content, and aroma compounds. High-pressure processing has been used as an alternative and is capable of preserving the quality of fresh products much better (Donsi et al., 1996).