Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Table 1

Variations of total aerobic bacteria (TAB) and yeasts and molds (Y&M), and pH values in puree blends after processing and during storage.

	Storage time (d)	Control	TP	400 MPa/2 min	500 MPa/2 min
TAB (log10 CFU/g)	0	4.45 ± 0.45	ND	ND	ND
	3	—	ND	ND	ND
	6	—	ND	ND	ND
	9	—	ND	ND	ND
	14	—	1.22 ± 0.07^a	1.23 ± 0.21^a	1.19 ± 0.20^a
	19	—	1.45 ± 0.05^a	1.46 ± 0.15^a	1.44 ± 0.13^a
	24	—	1.66 ± 0.10^a	1.65 ± 0.08^a	1.58 ± 0.03^a
Y&M (log10 CFU/g)	0	3.16 ± 0.62	ND	ND	ND
	3–24	—	ND	ND	ND
pH	0	3.98 ± 0.01^A	3.99 ± 0.01^Ab	3.89 ± 0.02^Bb	3.88 ± 0.02^Bb
	3	—	3.92 ± 0.02^d	3.93 ± 0.03^b	3.89 ± 0.01^b
	6	—	3.95 ± 0.01^c	4.00 ± 0.02^a	3.94 ± 0.02^b
	9	—	3.91 ± 0.01^d	3.91 ± 0.01^b	3.90 ± 0.02^b
	14	—	4.03 ± 0.01^a	4.01 ± 0.01^a	4.02 ± 0.01^a
	19	—	3.95 ± 0.01^c	3.99 ± 0.01^a	4.04 ± 0.02^a
	24	—	4.07 ± 0.01^a	3.97 ± 0.02^a	4.08 ± 0.02^a

Note. “—,” the samples were not tested due to spoilage; “ND,” not detected (<1 CFU/g); all data were means ± SD, n = 6; values with different uppercase (lowercase) letters within one row (column) were significantly different ( < 0.05).