High pressure can be applied for the inactivation of endogenous enzymes detrimental to fruit and vegetable products. One of the enzymes that affect the quality of fruits and vegetables is pectinmethylesterase (PME), responsible for cloud destabilization and consistency changes. Depending on the desired quality of the developed product, PME can be partly or fully inactivated. In this review paper, the cited results in the literature of the high pressure inactivation of PMEs in model systems after extraction and purification as well as in real food systems is comprehensively presented. It is discussed that the pressure stability of PMEs can vary significantly, especially when comparing the more pressure-sensitive types, like orange juice (Valencia cv.) PME, with the more barotolerant ones like purified banana PME (Cavendish cv.). This variation can be attributed to the type of enzyme, the coexistence with other enzymes, type of substrates, ionic strength, pH and nature of the medium in which the enzyme is dispersed. This review may support the systematic evaluation and optimal design of fruit and vegetable product high pressure (HP) processing aiming to control their shelf-life, especially when considering that milder conditions are necessary for the inactivation of microorganisms compared to endogenous enzymes. Using literature data, an exponential mathematical model was uniformly applied to enable a better comparative assessment of pressure effects, on all PMEs discussed in this manuscript, obtained from different plant sources.

高压可用于灭活对水果和蔬菜产品有害的内源酶。影响水果和蔬菜质量的酶之一是果胶甲基酯酶（PME），它导致云层不稳定和浓度变化。根据开发产品的所需质量，PME可以部分或完全灭活。在这篇综述文章中，全面介绍了在提取和纯化后的模型系统以及实际食品系统中，PME的高压失活的文献结果。讨论了PME的压力稳定性可能会显着变化，尤其是在比较压力敏感型（如橙汁（巴伦西亚）PME，以及更耐压的，如纯净香蕉PME（Cavendish cv。）。这种变化可归因于酶的类型，与其他酶的共存，底物的类型，离子强度，pH值以及酶分散于其中的介质的性质。这项审查可能支持对水果和蔬菜产品高压（HP）加工进行系统评估和优化设计，旨在控制其保质期，尤其是考虑到与内源酶相比，更温和的条件对于微生物的灭活是必需的。使用文献数据，对本手稿中讨论的所有从不同植物来源获得的PME，均一地应用了指数数学模型，以便能够更好地比较评估压力效应。