Pressure inactivation of fungal spores in aqueous model solutions and in real food systems

Abstract

Conidiospores from Penicillium expansum and ascospores from Eurotium repens were exposed to high hydrostatic pressure in isotonic salt solution, apple and broccoli juice. Kinetic measurements were done at 4,25 and 40 or 45°C. The shape of the inactivation curves was strongly dependent on the temperature. Asco- and conidiospores were found to behave in a contrary way. The fastest reduction for conidiospores was found at 4°C, for ascospores best inactivation was achieved at 45°C. High pressure inactivation of spores in apple or broccoli juice was nearly the same as in isotonic salt solution.

Key Words:

• Moulds
• ascospores
• conidiospores
• high hydrostatic pressure
• sterilisation
• juices