Process and Quality attributes

Avocado puree

Prevent discoloration , Inhibit of undesirable browning reactions in presence of low pH

Banana puree

Prevent discoloration, reduction in polyphenol oxidase activity when combined with blanching

Black beans

Cooking ,increasing water absorption, reduced cooking time


Commertial production ,improved rentension of colour and flavor of fresh fruit

Orange juice, Pink grape juice,

Preservation ,retension of colour and cloud stability during storage


Freezing ,reduction in freezing time in potato cylinder

Tomato juice

Juice production ,modification of physical and sensory properties

Table 2: Application of HPT in retention of sensory and nutritional characteristics of fruits and vegetables.