Influence of High-Pressure Blanching on Polyphenoloxidase Activity of Peach Fruits and its Drying Behavior

Experiments were conducted to evaluate the feasibility of using high-pressure processing as
an alternate for hot-water blanching of peach slices. Peach slices were pressure processed
at various combinations of pressures (50–700 MPa) at 25°C with and without citric acid for
two holding times (5 and 10 min). Pressure treatment (>300 MPa), in combination with
citric acid (1–1.2%), was an effective method to inactivatepeach polyphenoloxidase
enzymes. Pressure-treated peach slices, with and without citric acid, were subsequently
dehydrated in a cabinet dryer at 70°C. Pressure treatment enhanced the drying rate and
reduced the drying time. Logarithmic model satisfactorily described the drying behavior of
peach slices. Pressure-processed samples had higher moisture diffusivity than control samples.
The results reveals that high-pressure processing of peach fruits suspended in citric
acid medium can be used as potential alternative for hot water blanching.