Hiperbaric is to host a free webinar to discuss the impact and benefits of high pressure processing (HPP) for avocado products.
HPP is a non-thermal preservation technique that extends the shelf-life of avocado products by up to 60-days in refrigerated conditions and up to two years by freezing the product, allowing processors to expand to new markets and increase their national or global footprint.
The technology has experienced extraordinary growth in the avocado industry during the last decade and is expected to follow the same path in the coming years as demand for avocado products continues to grow worldwide.
“High pressure processing (HPP) is a natural process that preserves the ingredients and nutritional characteristics of avocado products,” said Dr Vinicio Serment-Moreno, HPP applications specialist at Hiperbaric.
“This non-thermal food preservation method consists in subjecting products already sealed in its final packaging to high levels of hydrostatic pressure (transmitted by water) of up to 600 MPa / 87000 psi for a few seconds to minutes.“
Fresherized Foods, formerly known as Avomex, pioneered the application of HPP for avocado products in 1996 after research showing that the process inactivates the pathogen of most interest in avocado, Listeria monocytogenes, and also reduces the sensitivity of the fruit to oxidation and colour change.
Since then, an increasing number of avocado processors have adopted the technology, including Calavo Growers, San Lorenzo, Simplot, and Fresh Innovations. Currently, there are over 30 avocado processors using HPP in 11 countries around the world.
The free webinar will be held in English on 15 July and in Spanish on 22 July. To register, go to: https://attendee.gotowebinar.com/register/8813508594716504843?source=Press+release