ABSTRACT To substantiate high‐pressure processing (HPP) as a nonthermal alternative for fresh‐like acidified vegetables with extended refrigerated shelf life, this study evaluated HPP at 200, 400, and 600 MPa (3 min, 5°C) on pickled cucumbers in 0.30% and 0.95% acetic acid brine (AA), compared to thermal processing (100°C for 25 min and 77°C for 30 min). Texture, color, microbial load, methanol content, and microstructure were evaluated over 6 months. HPP significantly reduced total aerobic plate counts compared to untreated samples, except 200 MPa with 0.95% AA. The average log reduction was 1 (200 MPa), 1.5 (400 MPa), 2.5 (600 MPa), and 1.2 (thermal). Yeasts and molds remained <1.00 log colony‐forming unit (CFU)/mL, except for 400 MPa with 0.30% AA at Month 5. Color and texture were better preserved under HPP, resulting from gentler processing and lower pH. Initial greenness was highest for HPP, and 600 MPa‐treated pickles remained greener ( a * = −2.95 ± 0.59) than thermally treated pickles ( a * = −1.00 ± 0.60) at 6 months. Hardness for pickles with 0.95% AA increased significantly from 70.2 ± 3.2 N (untreated) to 90 ± 11 N (400 MPa) and 95.1 ± 6.9 N (600 MPa). Thermal samples were softer (67.5 ± 2.5 N). Methanol content ranged from 225 to 613 mg/kg for 0.95% AA and 59 to 194 mg/kg for 0.30% AA, suggesting pH‐dependent pectin demethoxylation drove firmness. 600 MPa provided a useful alternative to processing pickles through better microbial reduction, firmer texture, and color retention, whereas 400 MPa may offer a viable option for acidified products with a shorter shelf life. Practical Applications This research indicates an opportunity for industrial application of high‐pressure processing to acidified whole fruits and vegetables. This will expand the technology's application beyond juiced and pureed products and open opportunities to reduce post‐harvest losses, while meeting current consumers’ demands for minimally processed, clean‐label products.
Heaney et al. (Sun,) studied this question.