High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds.

HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (, total aerobic count, , yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 °C. HPP and HPP/US significantly ( < 0.