Technical Abstract: A pilot plant scale continuous flow pulsed electric field (PEF) and high temperature short time (HTST) processing system was integrated with an aseptic packaging machine. Applesauce freshly made from Fuji apples and applesauce with blueberry puree was processed with pulsed electric fields followed by high temperature short time pasteurization (PEF+HTST). The PEF+HTST processed applesauces were aseptically packed into 113 mL plastic cups and stored at 22 degree C for sensory quality and microbial shelf life evaluations. Meals-Ready-to-Eat (MRE) and commercial brand applesauces were used as benchmarks to compare sensory quality. Sensory evaluations indicated that the PEF+HTST processed Fuji applesauce maintained high sensory quality during the storage of 470 days. The consumer acceptability of processed blueberry applesauce was relatively unchanged over time where the benchmarks dropped. No colony of aerobic microbes or mold and yeast was observed in non-diluted PEF-treated Fuji applesauce and blueberry applesauce during storage. Electrical conductivity, pH, and 'Brix were not significantly changed throughout the period of storage. This research demonstrated that the PEF+HTST processing may produce high quality shelf stable applesauce products.