High hydrostatic pressure mitigates light-induced degradation of volatiles and phenolic compounds in seabuckthorn pear blends

Key Points

• High hydrostatic pressure mitigates light-induced degradation of important compounds.
• Measurements revealed a significant reduction in the loss of volatiles and phenolic compounds.
• Analysis involved assessing the impact of high hydrostatic pressure on seabuckthorn pear blends.
• These findings highlight the potential for high hydrostatic pressure to enhance product stability and longevity.