Quality and Shelf-Life Enhancement of Acidified Cucumbers and Jalapeños Using High Pressure Processing
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High Pressure Processing (HPP) is a non-thermal preservation technology that offers a promising alternative to traditional thermal pasteurization for acidified vegetables. This dissertation explores the application of HPP to pickled cucumbers and jalapeños, focusing on product quality, consumer acceptance, and economic feasibility. Experimental trials evaluated the impact of varying pressure (200-600 MPa), acidity (0.30-3.0% brine acetic acid), and salt levels (1-2%) on attributes. Across multiple studies, HPP was shown to significantly enhance texture, color retention, and flavor preservation compared to thermal processing, while maintaining microbial stability against spoilage organisms over refrigerated shelf-life. Trials for pickled jalapeños focused particularly on spiciness, finding that capsaicinoid retention was influenced by both pH and processing method, with HPP and TP slightly extracting capsaicin and dihydrocapsaicin compared to untreated samples. Enzymatic and non-enzymatic mechanisms underlying post-HPP texture changes were also investigated, revealing the role of pectin structure and pectin methylesterase.Across one descriptive analysis panel and four consumer studies, there was a strong liking and even preference for HPP-treated pickles, particularly among consumers who valued clean-label, crunchy, and flavorful foods. HPP-treated pickled jalapeños appealed especially to consumers who preferred spicier foods. Informing consumers about HPP increased engagement and reduced opt-outs, but also heightened price sensitivity, highlighting the need for clear value communication. These findings support the viability of HPP as a method for producing high-quality, refrigerated, acidified vegetable products with extended shelf-life, strong consumer appeal, and moderate willingness to pay. HPP may also be used to create lower acidity and lower sodium pickles without compromising on quality. Work is needed on the presentation of packaging, as glass jars are a key and expected feature of pickles. This research offers practical insights for product development, sensory optimization, and strategic marketing of HPP-treated pickles and peppers alongside growing clean-label trends.