Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

High hydrostatic pressure (HHP, 400 MPa/10 min and 500 MPa/8 min) thermal processing (TP, 90°C/2 were comparatively evaluated by examining their impacts on microorganisms, physicochemical characteristics (TSS, pH, color, ascorbic acid, total phenols, anthocyanins, particle size distribution), antioxidant activity, endogenous enzyme sensory quality of the anthocyanin-rich fruit puree during 20 days storage at 4°C. The count aerobic bacteria (TAB) in HHP treated samples was less than 2.02 log 10 CFU/mL, yeasts molds (Y&M) not detected storage. Compared with TP samples, capacity, color ones better maintained. Principal component analysis (PCA) also proved that original could be preserved after treatment However, activity polyphenol oxidase (PPO) pectin meth esterase (PME) inactivated totally. In sum, parameters observed so a potential way to applied puree.