Ultra-High Pressure Pasteurization of Fresh Cut Pineapple.

Ultra-high pressure (200, 270 and 340 MPa), temperature (~4, 21 and 38°C), and time (5, 15, 40 and 60 min) combinations were evaluated as a means to extend the shelf-life of fresh cut pineapple chunks. Cut pineapple obtained from an industrial processor was packed in heat-sealed polyethylene pouches. Triplicate samples were temperature adjusted and treated in an Autoclave Engineers IP2-22-60 isostatic press.