Ultrasound and high- pressure processing (HPP) are non-thermal technologies capable of retaining vitamins, bioactives and sensory components of fresh fruits.  Enzyme residual activity vs. processing time were plotted for strawberry, apple, and pear purees subjected to thermosonication (1.3 W/g-71 °C), HPP-thermal (600 MPa-71 °C) and heat treatment alone at 71 °C.  TS was the most effective for inactivating PPO, followed by thermal processing.  HPP-thermal did not improve the inactivation compared with thermal treatment at 71 °C. 
THERM