This study evaluates the effectiveness of isochoric impregnation during isochoric cold storage in extending the shelf life of strawberries. Strawberries in two different impregnation solutions—(1) sucrose solution and (2) sucrose solution containing calcium chloride (CaCl₂) and ascorbic acid (AA)—were first stored in an isochoric chamber at −2 °C/48 MPa for 1 week, followed by refrigeration at 4 °C for 3 weeks. For comparison, strawberries were also immersed in each solution for 1 week at 4 °C then refrigerated at 4 °C for 3 weeks. Additionally, a control group of fresh strawberries was stored at 4 °C for 4 weeks. The quality of the strawberries was assessed at 1-week intervals throughout the storage period. Isochoric cold storage effectively inhibited microbial growth and reduced the weight loss of the strawberries compared to refrigerated storage. Also, isochoric cold storage resulted in strawberries that retained their color attributes, whereas refrigeration led to a significant change in their color attributes. Isochoric impregnated strawberries in the sucrose solution containing CaCl₂ and AA showed better mechanical properties and higher nutrient contents (anthocyanins and ascorbic acid) than those impregnated in the sucrose solution, impregnated in the solutions at 4 °C, and refrigerated with no impregnation (control). The results demonstrated that isochoric cold storage in a solution containing sucrose, CaCl₂, and ascorbic acid effectively maintained the quality of the strawberries, as indicated by parameters such as firmness, color retention, and reduced microbial growth. This method extended the strawberries’ shelf life by up to 4 weeks.

Cut bell peppers are commonly sold in ready‐to‐eat or ready‐to‐cook food products but are susceptible to rapid spoilage. Subzero isochoric cooling (ICC) preserves foods at subzero temperatures without bulk ice formation in the food matrix while passively generating high pressures. High pressures—typically in the range of 10–200 MPa—combined with low temperatures are effective at reducing microbial activity, and exposure to isochoric conditions can slow deterioration of physicochemical quality. In this study, fresh‐cut bell peppers, including control samples, were stored in an osmotically balanced aqueous solution containing 3% NaCl and underwent ICC at either −3°C/35 MPa or −10°C/110 MPa for 5 days, followed by conventional refrigerated storage. ICC treatments at both −3°C and −10°C reduced microbial activity and growth over the 4‐week storage period, whereas control samples rapidly underwent microbial spoilage that affected texture and acidity. Storage in NaCl solution was somewhat detrimental to certain mechanical properties and resulted in loss of some bioactive compounds, with ICC samples exhibiting greater sensitivity than control samples. Treatment with ICC at both low and high pressures halted microbial activity over the entire storage period, demonstrating the scalability of ICC technology, enabled by the use of lower, industrially feasible pressures.