Consumers are demanding safe and convenient foods,that maintain their quality properties for long periods of time.Pulsed electric fields (PEF) is a nonthermal preservation method with good prospects for being industrially implemented.PEF has been reported to lead to important inactivation levels of undesirable microorganisms and deleterious enzymes in different foodstuffs while keeping their freshness attributes through storage.Information about the behavior and kinetic data of microorganisms,enzymes and quality parameters under PEF is required in order to successfully develop equipment and industrially implement the process.