Table 1.
Sensory evaluation of fresh-cut peppers by high-pressure processing (HPP) treatment.
| HPP Process | Color | Flavor | Texture | Appearance | Overall Acceptability | |
|---|---|---|---|---|---|---|
| Pressure (MPa) | Holding Time (min) | |||||
| Untreated | - | 4.20 ± 0.62a | 3.90 ± 0.99a | 4.20 ± 0.63d | 4.40 ± 0.52d | 4.50 ± 0.53c |
| 300 | 1 | 3.78 ± 0.67a | 4.11 ± 1.17a | 3.44 ± 0.73cd | 4.33 ± 0.71d | 3.67 ± 0.71b |
| 2.5 | 3.78 ± 0.83a | 3.22 ± 1.39 | 3.78 ± 0.67abc | 3.56 ± 1.24abcd | 3.22 ± 0.67ab | |
| 5 | 3.44 ± 1.33a | 3.00 ± 1.00a | 2.56 ± 0.53ab | 2.78 ± 1.20a | 3.11 ± 0.78ab | |
| 7.5 | 3.78 ± 0.67a | 3.44 ± 0.88a | 3.78 ± 0.67cd | 4.00 ± 1.12bcd | 3.50 ± 0.50ab | |
| 400 | 1 | 3.78 ± 0.83a | 3. 33 ± 1.00a | 3.22 ± 0.67bcd | 4.11 ± 0.78cd | 3.50 ± 0.50ab |
| 2.5 | 3.33 ± 1.12a | 3.11 ± 1.17a | 2.56 ± 0.53ab | 3.11 ± 1.17abc | 3.00 ± 0.50ab | |
| 5 | 3.33 ± 1.23a | 3.00 ± 1.32a | 2.33 ± 0.50a | 3.11 ± 1.17abc | 2.78 ± 0.97a | |
| 7.5 | 4.22 ± 0.67a | 3.44 ± 0.88a | 3.78 ± 0.97cd | 4.33 ± 0.87d | 3.72 ± 0.67b | |
| 500 | 1 | 4.11 ± 1.05a | 3.22 ± 1.20a | 3.33 ± 0.71cd | 4.33 ± 0.87d | 3.67 ± 0.50b |
| 2.5 | 3.33 ± 1.12a | 3.00 ± 1.58a | 2.33 ± 0.50a | 3.00 ± 1.12ab | 3.00 ± 0.71ab | |
| 5 | 3.56 ± 1.10a | 2.89 ± 1.05a | 2.33 ± 0.87a | 2.89 ± 1.17a | 2.78 ± 0.67a | |
| 7.5 | 3.44 ± 0.88a | 2.89 ± 1.17a | 3.00 ± 1.00abc | 4.11 ± 0.78cd | 2.83 ± 1.00a | |
All data were the mean ± S.D., n = 3. Values with different letters within one column are significantly different (p < 0.05). -, represents the pressure holding time of untreated groups was zero.