The effects of high pressure( HPP) processing on microorganisms,color,texture,residual activities of PG and POD in pickled pepper were analyzed by different pressure with different time. The results showed that by HPP( over 400 MPa),the microorganisms of pickled pepper decreased from 7 566 CFU/g to less than 36 CFU/g. Residual activity of PG and POD decreased,the enzyme activity was activated among the pressure of 100-200 MPa pressure.The color of pickled pepper was darker,the degree of red and yellow color...
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