High‐Pressure Processing and Brine Acidity for Enhanced Quality Attributes of Refrigerated Pickled Cucumbers
Abstract
To substantiate high-pressure processing (HPP) as a nonthermal alternative for fresh-like acidified vegetables with extended refrigerated shelf life, this study evaluated HPP at 200, 400, and 600 MPa (3 min, 5°C) on pickled cucumbers in 0.30% and 0.95% acetic acid brine (AA), compared to thermal processing (100°C for 25 min and 77°C for 30 min). Texture, color, microbial load, methanol content, and microstructure were evaluated over 6 months. HPP significantly reduced total aerobic plate counts compared to untreated samples, except 200 MPa with 0.95% AA. The average log reduction was 1 (200 MPa), 1.5 (400 MPa), 2.5 (600 MPa), and 1.2 (thermal). Yeasts and molds remained
Fields of Study & Subjects
Microbial Inactivation Methods
Listeria monocytogenes in Food Safety
Postharvest Quality and Shelf Life Management
Publication details
- Journal / source
- Journal of Food Science
- Volume
- 91
- Issue
- 2
- Pages
- e70929–e70929
- Publication date
- 1 February 2026
- Language
- EN