Quality and storage-stability of high-pressure preserved green beans
B. Krebbers *, A.M. Matser, M. Koets, R.W. Van den Berg
Agrotechnological Research Institute (ATO), P.O. Box 17, 6700 AA, Wageningen, Netherlands
Received 16 March 2001; accepted 23 September 2001
Abstract
The effects of high-pressure technology on naturally present microbial flora, texture, color, ascorbic acid content and peroxidase
activity of whole green beans were evaluated and compared to conventional preservation techniques. 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......

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Title: Quality And Storage-Stability Of High-Pressure Preserved Green Beans
Approximate Word Count: 4649
Approximate Pages: 19 (250 words per double-spaced page)

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