Studies on the Texture and Tissue of Tomatoes Processed by High Pressure

In this study, ten tomato samples had been processed under high pressure, they were, respectively treated at the diverse pressure for different time. Furthermore, the slices of the tomatoes before and after HPP had been made and observed by microscope. The results showed that the texture and tissue of tomatoes in general could not be damaged by high pressure, visible changes just at ultra high pressure (more than 600 MPa) for 5 min or at 400 MPa for longer time (more than 20 min). The conclusion demonstrated that processing tomatoes at 400 MPa for 20 min or 500 MPa for 5 min was the practicable technology.