1 FAQ
Flavor, Quality & StorageDoes high-pressure processing necessarily stop the enzymes that change mango puree color?
Not completely. Research on pressure-treated mango puree has measured residual browning-enzyme activity and changes during later storage. Evaluate enzyme control separately from microbial reduction when designing a commercial process. Check color after the intended storage period, not only immediately after treatment. A puree that looks fresh at release may still undergo quality changes if the selected process leaves relevant enzyme activity.