Comparing the impact of high pressure processing and thermal processing on quality of ‘Hayward’ and ‘Jintao’ kiwifruit purée: untargeted headspace fingerprinting and targeted approaches KU Leuven
This study evaluated process-induced quality changes in kiwifruit purée of two commercial cultivars (green kiwifruit, ‘Hayward’; gold kiwifruit, ‘Jintao’) treated by equivalent microbial safety based processing: high pressure processing (HPP; 600MPa/3 min) and thermal processing (TP; P_(8.3 °C )^(85 °C )=5 min). This comparative study was performed using both targeted, analyzing a priori selected quality attributes (color, sugars, organic acids ...