Abstract
This study was undertaken to determine the pressure and time required to inactivate Saccharomyces cerevisiae and Listeria innocua on apples and blueberries while maintaining a “fresh-like” fruit texture and color.d-values for inactivation of S. cerevisiae and L. innocua inoculated on diced apples and blueberries following ultra high pressure treatment at 300 and 375 MPa at room temperature were determined.d-values for inactivation of S. cerevisiae at 300 MPa ranged from 19.7 s on diced apples to 22.4 s on blueberries.d-values for inactivation of L. innocua at 375 MPa ranged from 67.1 s on diced apples to 46.7 s on blueberries. Ultra high pressure is an efficient and effective option for inactivating S. cerevisiae and L. innocua on apples, blueberries or other fruit while preserving a fresh appearance and texture.
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