Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice

Hyperbaric storage at room temperature (HS-RT) can involve substantial energy savings in food preservation. As food is preserved with no temperature control, the only energy consumption is produced at the beginning of storage, during compression. HS-RT could be applied in different sections of the cold chain in industrialized countries but also in developing countries in which the continuous supply of electric energy is difficult. However, before industrial implementation, much more research is needed to clarify the effect of the storage pressure on mechanisms implied in food quality degradation.