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

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 d egreesC. The shape of the inactivation curves was strongly dependent on the temperature. Asco- and conidiospores were found to behave in a contrary wa y. The fastest reduction for conidiospores was found at 4 degreesC, for asc ospores best inactivation was achieved at 45 degreesC. High pressure Inacti vation of spores in apple or broccoli juice was nearly the same as in isoto nic salt solution.