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Essay text:
High-pressure processing
(HPP) and two-pulse pressure treatment (pHPP) for achieving, respectively, pasteurization and sterilization on the product quality
of intact green beans were under investigation. After 1-month storage there was no significant outgrowth of microorganisms for
both HPP and pHPP. Both HPP and pHPP treatment showed a large retention of firmness and ascorbic acid for green beans
compared to conventional preservation methods. pHPP resulted in marked changes in greenness. During storage after pressurization
or conventional processing significant changes in ascorbic acid and color occurred...
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