Influence of ultra high pressure processing on fruit and vegetable products Original Research Article

Data are shown of the impact of ultra high pressure (UHP) processing on anti-mutagenic and anti-oxidative factors, sugars, ascorbic acid and carotenoids, in products from oranges, apples, peaches, mixed citrus juices, carrots, tomatoes, strawberries and raspberries. In most cases high pressure did not induce loss of beneficial substances in the fruit and vegetable matrices. Incomplete pressure inactivation of invertase resulted in total disappearance of sucrose during storage of UHP treated raspberries.