Abstract: The buckwheat wantuo were submitted to high pressure treatments at 200， 400， 600 MPa for 20 min at 25℃. In the comparison of the quality with buckwheat wantuo that was not using high pressure treatment， the effects of different pressure on the quality of buckwheat wantuo were studied. In conclusion， in the aspect of sensory score， the buckwheat wantuo under 200 MPa pressure treatment had highest sensory score and was better than the control and the buckwheat wantuo under 400 and 600 MPa pressure treatment. In the aspect of texture， ultrahigh pressure had significant difference on the hardness， adhesiveness， gumminess， chewiness and resilience of buckwheat wantuo (P<005). Ultrahigh pressure had no significant difference in the springiness and cohesiveness of buckwheat wantuo (P>005). In the aspect of color， the ΔE* value of buckwheat wantuo under ultrahigh pressure was less than 2， it demonstrated that ultrahigh pressure had no impact on the color of buckwheat wantuo. In the aspect of moisture content and water activity， it had basically no effect on it. In the aspect of the colony number， ultrahigh pressure treatment could obviously prolong the shelflife of buckwheat wantuo. In the aspect of volatile flavor， 200 MPa pressure treatment had no effect on the volatile flavor of buckwheat wantuo. It showed that the buckwheat wantuo treated by 200 MPa pressure could make buckwheat wantuo better quality and longer shelflife.

Key words: quality, ultrahigh pressure, buckwheat wantuo