Abstract
The inactivation of Candida lipolytica LMM02.68 and Escherichia coli LMM1010 on 1-cm apple cubes in acidified glucose solution (12.5 or 25.0% d-glucose) by high pressure treatment at 200–650 MPa for 10 min at 25 or 40 °C was investigated. At 25 °C and in all solutions, a 6-log reduction of C. lipolytica and E. coli was achieved at 400 and 600 MPa, respectively. Subsequently the shelf-life of HP-treated packaged apple pieces in 25.0% acidified glucose solution was studied during refrigerated storage (7 °C) in a pilot-scale study with 306 packages containing 200 g of product. The microbiological shelf-life of the product, defined as the time when the aerobic mesophilic plate count or mold and yeast count first exceeded 7 log CFU/g, was extended from 15 days at 7 °C for the untreated product to at least 90 days after treatment at 450 MPa at 10 °C for 10 min. HP treatment had no measurable effect on the hardness of the apple pieces, but to prevent browning during the entire storage period, addition of sodium metabisulfite was necessary. This work demonstrates that HP treatment is well suited to preserve fruit pieces in syrup for extended periods with maximal quality retention.
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