Edible seaweeds Chondrus crispus (CC, Irish moss), Codium fragile (CF, green sea fingers), Himanthalia elongata (HE, sea spaghetti), Ulva lactuca (UL, sea lettuce) and Undaria pinnatifida (UP, wakame) were high pressure processed (HPP) at 400 or 600 MPa for 5 min and stored at 4 °C for up to 180 days. Viable bacterial counts on day 1 ranged from 4.24 log cfu/g for UP to 6.14 for CC. Estimated shelf life of control CC, CF, HE, UL and UP seaweeds, with the threshold set at 7 log cfu/g, was 7, 30, 60, 3 and 30 days, respectively. HPP treatments extended shelf life of seaweeds until at least day 180, except for CC treated at 400 MPa, until day 90. Most microbiological, physicochemical, colour, texture and enzymatic characteristics of seaweeds varied significantly with HPP treatment and storage time. HPP treatments generally preserved total polyphenol content and antioxidant capacity of seaweeds until day 180. Exceptions were total polyphenol content of HE and UP and antioxidant capacity of CC and UP, which suffered losses close to half of the initial values. HPP showed to be a valid processing technology for extending the shelf life of edible seaweeds under refrigerated storage.

食用海藻软骨碎屑（CC，爱尔兰苔藓），脆弱的Co（CF，绿色海指），Himanthalia elongata（HE，意大利细面条），Ulva lactuca（UL，海生菜）和Undaria pinnatifida（UP，裙带菜）在400或600 MPa下进行高压处理（HPP）5分钟，并在4°C下保存长达180天。第1天的活菌数范围从UP的4.24 log cfu / g到CC的6.14。阈值设置为7 log cfu / g的对照CC，CF，HE，UL和UP海藻的估计保质期分别为7、30、60、3和30天。HPP处理将海藻的保存期限延长至至少180天，除了在400 MPa下进行CC处理的海藻外，直到90天为止。大多数海藻的微生物学，理化，颜色，质地和酶学特性随HPP处理和储存时间的不同而有很大差异。HPP处理通常会保留海藻的总多酚含量和抗氧化能力，直到180天。HE和UP的总多酚含量以及CC和UP的抗氧化能力除外，损失接近初始值的一半。HPP被证明是延长冷藏条件下食用海藻保质期的有效加工技术。