LAUSR

Abstract A study assessed combined pressure-thermal treatment effect on quality attributes of selected acidified vegetables (banana pepper, red beets and green asparagus) over 30 days storage at 25 °C. Vegetables were acidified by suspending them in pickling liquid either through thermal blanching or 8 h storage at ambient temperature. Subsequently, samples were pressure treated in a pilot scale high pressure processor at 600 MPa, 45° or 65 °C for 5 min and stored at ambient temperature for 30 days. Quality analyses included texture, enzyme activity, color, pH and °Brix. Processed products remained stable during storage (pH  Industrial relevance The research documented the quality changes in selected acidified vegetable pickles subjected to various pressure-thermal treatments. By reducing thermal impact, high pressure treatment in combination with modest heat can help preserve quality attributes of acidified vegetable pickles with the extended shelf life. The knowledge from this study could help the food processors in deciding relevance of high pressure processing for industrial manufacturing of acidified low-acid shelf-stable vegetable matrices.