High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

José Luis Vázquez-Gutiérrez, Amparo Quiles, Erica Vonasek, Judith A. Jernstedt, Isabel Hernando, Nitin Nitin, Diane M. Barrett

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


The "Hachiya" persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200-400 MPa, 3 min, 25 .,) and subsequent refrigerated storage were analyzed in this study in order to evaluate the suitability of this non-thermal technology for preservation of fresh-cut Hachiya persimmons. The effects of high-hydrostatic pressure treatment on the integrity and location of carotenoids and tannins during storage were also analyzed. Significant changes, in particular diffusion of soluble compounds which were released as a result of cell wall and membrane damage, were followed using confocal microscopy. The high-hydrostatic pressure process also induced changes in physicochemical properties, e.g. electrolyte leakage, texture, total soluble solids, pH and color, which were a function of the amount of applied hydrostatic pressure and may affect the consumer acceptance of the product. Nevertheless, the results indicate that the application of 200 MPa could be a suitable preservation treatment for Hachiya persimmon. This treatment seems to improve carotenoid extractability and tannin polymerization, which could improve functionality and remove astringency of the fruit, respectively.

Original languageEnglish (US)
Pages (from-to)688-698
Number of pages11
JournalFood Science and Technology International
Issue number8
StatePublished - Dec 1 2016


  • carotenoids
  • High hydrostatic pressure
  • microstructure
  • shelf life
  • tannins

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering


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