Effect of High Hydrostatic Pressure Processing on the Physiological Characteristics of Green Asparagus
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to elucidate the effect of high hydrostatic pressure (HHP) processing on the cell morphology and membrane structure of green asparagus, HHP treatments were administered at a pressure range of 300~600 MPa for 0.17~20 min, and the respiration rate in green asparagus was studied. Based on the obtained results, an in-depth study of the effects of two minutes of HHP treatment at a pressure range of 10~600 MPa on microstructural changes, cell membrane structural integrity, relative membrane permeability, and the degree of apparent mechanical damage of green asparagus was performed. The results showed that the respiratory intensity of the samples treated with HHP at 200 MPa for two minutes was relatively low [5.66 mg/(kg?h)], and respiration became weaker and even disappeared with increasing pressure and treatment time. The cell damage in samples treated with HHP at 100 MPa or lower was limited, but the samples treated with HHP at 200 MPa, 400 MPa, or higher were severely damaged, and the physiological activity even disappeared. Imaging showed that the cell morphology of the samples treated with HHP at ≤100 MPa was similar to that of the untreated sample, but the samples treated with HHP at ≥400 MPa exhibited a “water immersion” state. In summary, it was suggested that 200 MPa is the threshold for causing metabolic inactivation or cell death in asparagus spears treated with HHP.
