Influence of Ultra High Pressure (UHP) on Micro-organisms in Watermelon Juice

The relation between the survivors of micro-organisms and the processing pressure and the pulse pressure processing was investigated in UHP treatment to watermelon juice. And species of baroduric bacteria were discriminated. Processing pressure is between the atmosphire pressure and 500 MPa, and the pressurized duration 10 min in this experiment. Results show that under the ambient temperature (30 ℃) and pressure equal to or above 400 MPa the number of natural microflora, yeast, mold and coliform bacteria meets the requirement of National Food Hygienic Standard of China. When the times of pulse pressure processing increases, the survivors of micro-organisms decreases. Gram positive bacteria are the main part, 70%, of the survived bacteria, and the rests are the Gram negative bacteria and molds.