Abstract: The effect of ultra high-temperature sterilized (UHT) and hydrostatic pressure combined with mild heat treatment under dwell time between 20 ⁶0min and different times treatment on inactivation of Pectin methylesterase (PME) in strawberry beverage was investigated in this paper.The PME activity of all treatments were reduced significantly compared with the control (p<0.05) .UHT and high pressure treatments of 200, 400MPa (30℃, 20min) had the same effect on inactivation of PME.Higher pressure (600MPa) and longer treatment time resulted more inactivated for the PME enzyme.When treated for two repeated cycles and treated under 30⁶0℃, the activity of PME from strawberry beverage did not changed obviously.After 30d, the PME activity of all treatments were remained the same with 0d respectively.