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Kinetics of browning color development, described as browning index (BI), of peach puree subjected to high hydrostatic pressure (HHP) treatments (400, 500, and 600  MPa/1 and 3 min) during 6 weeks of storage at 4 and 20°C were investigated. This research was conducted to modify the use of pressure scale instead of temperature scale in calculating the kinetic parameters of BI values in peach puree samples. The increase in BI values followed the zero-order kinetic model. The highest activation energy (Ea) was experienced with HHP treatment (400, 500, and 600 MPa/3 min) of peach puree samples stored at 4°C.

Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage