Non-thermal pasteurization of apples in syrup with dense phase carbon dioxide

DPCD induced inactivation to undetectable levels of mesophilic microorganisms, total coliforms, yeasts and molds. At the same conditions, polyphenol oxidase was totally inactivated while pH, color, and total acidity were slightly affected. The shelf life study of DPCD treated products revealed their microbial, enzymatic and quality stability.