Effect of Ultra High Pressure Treatment on the Quality of Strawberry Juice

Abstract

Abstract: In order to explore the effect of ultra high pressure (UHP) treatment on the quality of strawberry juice, fresh strawberry juice was subjected to UHP treatment with various pressures and pressure-holding times. The total number of bacteria, and the activities of POD, POD and PG as well as the contents of nutritional components such as reducing sugar, TTS and vitamin C were detected. The total number of bacteria declined with increasing pressure from 200 to 500 MPa. UHP treatment at 400 MPa for 10 min achieved commercial sterility, but no significant difference in reducing sugar, soluble solid and titratable acid contents was observed in comparison with the control group (P ＞ 0.05). VC content was significantly increased in all treatment groups tested except for treatment for 25 min at 400 MPa. The antioxidant activity and brightness of strawberry juice were enhanced after UHP treatments, and the original color of strawberry juice could be best preserved by UHP treatment at 400 MPa for 15 min.

Key words: strawberry juice, ultra high pressure, quality, antioxidant activity

CLC Number:

R972.6

References

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