摘要：In the present study, role of packaging properties on pressure and thermal processed broccoli puree quality were investigated. Samples were packaged in two multilayer packaging pouches (PET/PA/LLLDPE and BOPP/LLDPE). Packaging type significantly influenced the product colour. PET/PA/LLLDPE package best preserved broccoli puree quality. Thermal processes at both intensity levels, had a significant effect on quality properties of broccoli puree. Tensile strength of both packaging materials were improved by severe HP and thermal pasteurization. The shape of endothermic heating curves of both packaging materials as well as Tg value of BOPP/LLDPE, compromised by conventional thermal treatments. High pressure processing at 600 MPa (holding time: 10 min/initial temperature: 10 °C) improved the colour ( a* and L* values) compared to severe HP pasteurization and thermal pasteurization processes. Both packaging materials resulted in inactivation of the inoculated Listeria innocua to a level below the detection limit at HP and thermally processed broccoli pure.
