Determining the effect of high hydrostatic pressure on the refrigerated stability of avocado puree

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dc.authorid0000-0001-9824-7586
dc.contributor.authorUzunlu, Sinan
dc.date.accessioned2026-01-24T12:29:11Z
dc.date.available2026-01-24T12:29:11Z
dc.date.issued2024
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractThe present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure (HHP) treatment. HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4 degrees C for 28 days. Physicochemical (colour CIE L*, a*, b*, total oil amount, chlorophyll, pH, moisture) and microbiological (mesophilic, yeast-mould) analyses were performed at seven-day intervals on both control (untreated) and HHP-treated sample packs. It could be judged that HHP treatment effectively controlled the colour indices, preventing undesired changes during the cold storage period of avocado puree. In conclusion, this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4 degrees C. The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days.
dc.identifier.doi10.1186/s43014-024-00245-5
dc.identifier.issn2661-8974
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85205953633
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1186/s43014-024-00245-5
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5182
dc.identifier.volume6
dc.identifier.wosWOS:001324562800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringernature
dc.relation.ispartofFood Production Processing and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260121
dc.subjectAvocado
dc.subjectCold pasteurisation
dc.subjectHigh hydrostatic pressure
dc.subjectPuree
dc.titleDetermining the effect of high hydrostatic pressure on the refrigerated stability of avocado puree
dc.typeArticle

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