The effect of pulsed light at increasing fluence (17.5, 52.5, 105.0 and 157.5 kJ/m2) was studied with
reference to germicidal efficiency and changes in fresh-like appearance of sliced apple. Independent
of fluence, viable counts and inoculated bacteria were reduced by 1 and 3 logs respectively. Fluence
significantly affected weight loss, colour and sensory attributes of apple slices during storage at 6 ◦C.
Pulsed light at 17.5 kJ/m2 resulted in apple slices comparable to the untreated samples, with limited
quality changes. By contrast, at higher fluence, apple slices underwent dehydration and browning due to
loss of cell integrity. Exposure to high fluence treatments was also associated with negative changes in
the flavour profile of sliced apple during storage.
