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Procesado para la conservación de alimentos

On September 2015, Lima (Peru) will host the VIII AVOCADO CONGRESS, event which takes place every four years and reunites the leading experts in avocado for a series of conferences and exhibitions of interest to any industry professional.

Avocado, guacamole and other products derived from this fruit are one of the industries which have benefited the most from the high pressure conservation technology (High Pressure Processing: HPP) development.

As world-leading HPP equipment manufacturing company, Hiperbaric will attend the event organized by Prohass Peru. The Avocado industry is one of Hiperbaric oldest customers and one of the sectors most committed with High Pressure conservation.

As demand grows for clean label products or preservatives-free products and the impossibility of using thermal processing techniques to increase shelf life, Hyperbaric´s technology is the best industrial scale solution for the conservation of guacamole. The main advantages of high pressures for avocado manufacturers are:


High pressure treatment can lengthen up to 10 times shelf life of guacamole, passing from a 5 days shelf life in raw guacamole to a 6-8 weeks shelf life in the case of HPP-treated products. This is because the treatment inactivates lactic acid bacteria, molds and yeasts effectively, as well as pathogenic bacteria (Listeria, Salmonella, E. coli…) that can sometimes contaminate the product, while retaining much of antioxidants natural avocado, which favors the preservation by the partial inactivation of polyphenol oxidase (PPO) and lipoxygenase enzymes (LOX), mainly responsible for the oxidation of guacamole.


By altering the composition of the product, HPP preserves the flavor of fresh product as well as almost all nutrients, antioxidants and various carotenoids (α-carotene and β-carotene among others), criptoxantines, lutein, etc.


Getting a label free of additives (or clean label in English) represents one of the biggest challenges for the modern food industry. This is critical in the case of oxidation-sensitive products such as avocado, which by their nature cannot be treated with heat. High pressures allow to obtain long-life products with a lesser use of preservatives.


Access to new markets is often especially difficult when it comes to fresh fruits, mainly due to the following reasons:

  • Distance from target market
  • Loss of the qualitative characteristics of the product during shipping
  • Quarantine regulations to which fresh products are subject in these destinations

This makes High Pressure processing one of the most interesting post-harvest applications when it comes to access new markets.

Roberto Peregrina, responsible for the company in New Zealand and Australia with extensive experience in the application of high pressures avocado and other vegetable products, will attend to the Congress as a representative of Hiperbaric.

Roberto will be happy to answer any question attendees will have about HPP technology and applications on avocado derivatives or on any other product.

For further information on the VIII World Avocado Congress click here

For more information about the products processed by HPP avocado click here

26 March, 2017

Finndig this post. It’s just a big piece of luck for me.

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