Table 1.
Hormetic effects of pressure treatment in food

Food (Cultivar) Experimental conditions Hormetic effects
Cabbage (Heckla, Predikant)

High pressure treatment

Treated 400 and 500 MPa at 20, 50 and 80°C

 		• At 400 Mpa, reduced the proportion of soluble fiber in the Heckla at all temperatures whereas no effects were seen at 500 Mpa (Wennberg and Nyman, 2004)
Mango (Haden, Maya)

Hypobaric treatment

Treated 0.007, 0.01 and 0.013 MPa

 		• Extended shelf life at pressures 0.01 and 0.013 MPa (Apelbaum et al., 1977)
Mume Fruit (Kosyusaisyo)

High pressure treatment

Treated 5, 10, 50, 100, 150, 200 MPa under 10°C for 10 min

Observed substantial injury at pressures >5 Mpa (Baba et al., 1999)

Induced color change and rendered commercially unacceptable at pressures>100 MPa
Tomato (Roma)

High pressure treatment

Bacillus stearothermophilus inoculation

HPP (high-pressure at ambient temperature) groups: Treated 300, 500 and 700 Mpa, respectively at 20°C for 2 min

HPS (high-pressure sterilization treatments) groups: Treated 700 Mpa at 80°C for 2 pulses, 700 Mpa at 90°C for 1 pulses and 700 Mpa at 90°C for 2 pulses

1 pulses = 30 s

HPP: Partial inactivated of polygalacturonase and activated of pectin methylesterase (Krebbers et al., 2003)

HPS: Reduced contamination in 90°C 1 pulses at 700 Mpa

HPS: Inactivation of polygalacturonase and pectin methylesterase
Apple (Law Rome, Granny Smith)

Hypobaric treatment

Treated 0.005 MPa at 1°C for 8 mon

 		• Reduced scald after 1 mon (Wang and Dilley, 2000)
Asparagus (not mentioned)

Hypobaric treatment

Treated 0.035~0.04 Mpa at 3±1°C

Extended shelf life (Wenxiang et al., 2006)

Inhibited the respiratory intensity

Preserved chlorophyll, vitamin C, titratable acidity and soluble solids

Improved sensory quality
Sweet cherry (Ferrovia), Strawberry (Pajaro), Table grape (Italia)

Hypobaric treatment

Botrytis cinerea inoculation

Sweet cherry and strawberry: treated 0.025, 0.05, 0.075 Mpa for 4 h

Sweet cherry: treated 0.05 Mpa for 1, 2 and 4 h

Table grape: treated 0.025, 0.05, 0.075 Mpa for 24 h

Natural infection and Botrytis cinerea inoculation

Sweet cherry (0.05 Mpa): Disease resistance (Romanazzi et al., 2001)

Strawberry: Disease resistance for gray mould (0.025 Mpa) and Rhizopus rot (0.05 Mpa)

Table grape (0.025 Mpa): Disease resistance
Sweet cherry (Ferrovia), Table grape (Italia)

Hyperbaric treatment

Treated 0.15 Mpa for 4 h in sweet cherry and 24 h in table grape

Natural infection and Botrytis cinerea inoculation

 		• Disease resistance (Romanazzi et al., 2008)
Tomato (DRK 453) • Hyperbaric treatment Treated 0.1, 0.3, 0.5, 0.7 and 0.9 MPa at 20°C and 0.1 MPa at 13°C • Reduced weight loss and enhanced firmness retention at 0.5, 0.7 and 0.9 (Liplap et al., 2013)