Abstract: In this paper, the ultraweak bioluminescence characteristics of the tomatoes by high pressure processing (HPP) had been studied and the ultraweak bioluminescence intensity changes of the tomatoes after HPP bad been tested during preservation. The results showed that varying pressure values and different time periods can decrease the tomatoes’ ultraweak bioluminescence intensity and the HPP tomatoes can be preserved with longer time. This study revealed that the activities of tomatoes processed by high pressure provide the basis for studying the mechanism of preserving vegetables by high pressure.

Key words: tomatoes, ultraweak bioluminescence, high pressure processing(HPP), preservation