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High Pressure Processing Fruit and Vegetables

The main advantage of fruit and vegetables subjected to high pressure lies in the preservation of the characteristic fresh taste, whilst the nutritional and functional values are maintained.

High pressure acts evenly all over the product regardless of its shape or size, maintaining the integrity and the initial volume of the product.

The materials used must be flexible to allow the compression during processing (e.g., bottles, bags, pouches, trays, tubs).

The first industrial high pressure facility, was established in 1990 in Japan to produce fruit jellies and jams. Currently, it is also pressurising chopped fruit and vegetables (e.g., avocados), strawberry and passion fruit coulis, apple puree, vegetable chowder, soups, tomato sauce and hummus.

The application of high pressure to high quality natural or organic vegetable raw materials, guarantees the true flavour of these products. The shelf life of pressurised products is 3 to 10 times longer, and the flavour of a product is maintained as it would be freshly prepared.

Chopped fruit and vegetables

  • Improves the sensory quality (e.g., fresh flavour, reduction of bitterness) for several days /weeks

  • Stabilises the colour via the inactivation of enzymes

  • Extends the shelf life

  • Enables innovative product presentations

Purées, coulis and sauces.

  • An alternative to heat pasteurisation, avoiding a processed flavour

  • Maintains an unpasteurised colour

  • Extends the shelf life


  • Maintains the flavour of a freshly made product

  • Allows a reduction of preservation additives in the product

  • Extends the shelf life

Enzyme inactivation in fruits and vegetables can significantly add value to the final product. To date, one of the most successfully marketed products is the avocado or guacamole.

High pressure induces the complete inactivation of the polyphenoloxidase (PPO) in the peeled avocado, or guacamole, stabilising the original colour and guaranteeing it in cold storage for several weeks.


In addition to enzyme inactivation, this technology eliminates moulds and yeast, preventing fermentation and undesired odours.

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