Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree

To improve the quality of mango puree, this study adopted three non-thermal processing methods of ultra-high pressure, irradiation and low-temperature plasma to treat mango puree and analyzed and compared the sterilization effects of different methods. The effect of the optimum method (ultrahigh pressure) on the flavor, color, content of soluble solids and storage stability of mango puree was further studied. The results showed that both ultrahigh pressure (≥200 MPa) and irradiation (≥3 kGy) had good bactericidal effect on mango puree, and the total number of bacteria in mango puree ≤2 lg(CFU/g), reached the commercial sterile standard. However, the effect of low temperature plasma treatment was not ideal. When the treatment time was less than 6 min, the total number of bacteria in fruit puree did not reach the commercial sterile standard. The results showed that the taste of mango puree was similar to that of the control sample. The storage life of mango puree treated with pressure greater than 500 MPa was stable, especially the storage life of samples treated with 600 MPa could reach at least 9 months. The results showed that the high pressure could not only killed the harmful microorganisms in mango puree, but also improved the stability of mango puree, and maintained the original quality of mango puree to the maximum extent. This study provided some theoretical basis and method guidance for the application of ultrahigh pressure technology in food processing.