Historical document
High pressure processing of avocado products (AV05001)
Publication date: July 1, 2007
Delivery Partner: CSIRO Division of Food and Nutritional Sciences (FNS)
This is a final research report from Hort Innovation’s historical archives. Please note that as these reports may date back as far as the 1990s, the content and recommendations within them may be superseded by more recent research.
Avocado products were the first international success story for high pressure processing (HPP), and they remained a highlight use of the technology. Hydrostatic pressures of up to 700 MPa (100,000 psi or 7000 bars) were used to inactivate bacteria without affecting the food’s delicate flavour notes and texture, which could be negatively impacted by thermal processing.
However, the technical know-how required for effective, safe manufacture and distribution of avocado products was not readily available in the public domain. This project investigated essential technical aspects including the microbiological, physical and processing properties of HPP avocado products.
The experiments concentrated on:
This study found that high pressure could be used successfully to process avocado products with the right processing and storage conditions to give products of excellent quality and sufficient shelf-life under good refrigeration. HPP inactivated high levels of L. monocytogenes, the major pathogen of concern for refrigerated products, in selected inoculated avocado products challenged with this pathogen. Good temperature control of the product at all times, in conjunction with the proper application of a HACCP plan, and good hygienic practices, were essential to minimise food safety risk and achieve four weeks shelf life. Pre-treatments, selected packaging and HPP could maintain the colour and texture of avocado products at a desirable level for 4 weeks at 4°C. Similar conditions may be used for the Hass and Shepard varieties.
This historical project was a strategic levy investment in the Hort Innovation Avocado Fund
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