A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ). The results showed that PEF and conventional thermal pasteurization (CTP) can be performed for inactivation of Staphylococcus aureus and Escherichia coli in TOJ. A 5-log reduction was obtained after 10 pulses of PEF treatment when using and electrical field strength of 30 kV cm⁻¹, and the microbial inactivation by the PEF treatment resulted from the electroporation more than the temperature. Moreover, PEF treatment affects the quality parameters less than CTP. Moreover, PEF treatment did not affect the TOJ quality parameters such as pH, commission international de l’eclairage (CIE), viscosity, and total soluble solid (TSS), but saved vitamin C and all sugar and all mineral (sucrose, glucose, fructose, sodium, lithium, potassium, magnesium, and calcium) values more than CTP treatment.

Mango is one of the most favorable tropical fruits grown and consumed in several parts of the world. However, there is overproduction during the ripening stage. In this situation, appropriate techniques are needed to utilize the abundant supply. Pickling is one of the oldest and most successful methods for preserving mango. In this study, mango pickles were prepared by using chemical pickling assisted with pulsed electric field (PEF). The physicochemical and textural properties of mango pickles prepared with PEF at 30 and 50 °Brix were studied in comparison with the conventional pickling process. The water loss, solids gain, and diffusion efficiency were increased by twofold when PEF was applied in pickling Thai mango variety Chok-anan. This process also reduced the moisture content and water activity. The PEF-assisted pickling process caused changes in lightness (L*) and redness (a*) values. The textural properties of the mango pickles produced by the PEF-assisted pickling process were also changed. In addition, the PEF-assisted pickling process caused a 20% increase in beta-carotene content and a 47% decrease in ascorbic acid content. The microstructure of the mango was more disintegrated on the surface after PEF than that from the conventional pickling process.