Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree

- A combined treatment of HHP and DPCD was used to inactivate feijoa puree enzymes.
- The residual activity of enzymes decreased with increasing pressure in all treatments.
- The addition of CO2 in the package enhanced the HHP inactivation of POD and PPO.
- Using HHP and DPCD, lower HHP pressures may be used for a given inactivation level.