Total microorganisms count, V c content and color and luster of chinese gooseberry paste treated by 0, 500, 700? MPa high hydrostatic pressure in room temperature are compared with that treated by traditional thermal processing system.

• 采用 0、5 0 0、70 0MPa的压力在室温下处理猕猴桃酱 ,并与传统的热处理方法进行了比较。