The effect of high hydrostatic pressure on the microbiological quality and physical-chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Pumpkins were processed at high hydrostatic pressure (HHP) ranging from 350 to 550 MPa for 0.5 min to 30 min. Two different nonlinear mathematical models were compared to fit the inactivation kinetics. The second model consistently produced better fits to the inactivation data than the first model (Weibull model). According to the inactivation of microorganisms, pumpkin was subjected to 450 MPa/15 min and 550 MPa/10 min. The microbiological and physicochemical changes in pumpkin subjected to (HHP) and thermal-treated (854 degrees C/5 min) were compared during 4 degrees C storage. The total plate counts (TPC) treated with thermal processing, 450 MPa/15 min and 550 MPa/10 min were 5.12,4.02 and 1.71 log(10)CFU/g, respectively on the 60th day. The growth of microorganisms caused the increase in Delta E, decrease in hardness in other treatments. Treatment of 550 MPa for 10 min had little effect on color during storage. There were no significant changes in the L*, a* and b* values (p > 0.05). The hardness of pumpkin treated with 550 MPa/10 min decreased by 32.28% after 60 days. A greater retention of the original color, Vc and antioxidant capacity and increased total phenols were observed in 550 MPa/10 min-treated samples immediately after processing. During storage, color changed, Vc content, total phenols and the antioxidant activity were decreased. While the soluble solids content (SSC), sugars and pH value of pumpkin with HHP or thermal treatment did not show significant change immediately during 60-day storage. Based on these results, working at 550 MPa for 10 min ensures physicochemical and high standard of sanitation parameters in pumpkin. Industrial relevance: Pumpkin (Cucurbita maxima Duch.) is one of the popular vegetables, and fresh-cut pumpkin requires strict processing treatment and storage conditions to protect its quality. HHP is one promising novel non-thermal technique and is likely to replace thermal processes. A better knowledge of effects of storage temperature on the quality of HHP-treated pumpkin and its storage time prediction through microbiological quality and physical-chemical characteristics analysis of these changes is necessary. The available data would provide technical support for commercial application of the HHP technique in fresh-cut pumpkin processing. (C)2013 Elsevier Ltd. All rights reserved.