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Chinese Journal of High Pressure Physics  > 2013  >  27(1): 137-146.
XU Wen-Wen, CAO Xia-Min, LIU Feng-Xia, LIAO Xiao-Jun. Quality Changes of Strawberry Nectar Processed by Ultra High Pressure during Storage[J]. Chinese Journal of High Pressure Physics, 2013, 27(1): 137-146. doi: 10.11858/gywlxb.2013.01.020
Citation: XU Wen-Wen, CAO Xia-Min, LIU Feng-Xia, LIAO Xiao-Jun. Quality Changes of Strawberry Nectar Processed by Ultra High Pressure during Storage[J]. Chinese Journal of High Pressure Physics, 2013, 27(1): 137-146. doi: 10.11858/gywlxb.2013.01.020
shu

Quality Changes of Strawberry Nectar Processed by Ultra High Pressure during Storage

doi: 10.11858/gywlxb.2013.01.020

  • College of Food Science and Nutritional Engineering, China Agricultural University,

  • Received Date: 17 May 2011
  • Rev Recd Date: 01 Jul 2011
  • Publish Date: 15 Feb 2013
    Abstract
  • The bacterial phase and qualities of strawberry nectar treated by ultra high pressure (600 MPa, 4 min) at storage of 4 ℃ for seven months are studied. The experimental results show that there are no aerobic bacteria, yeasts or molds detected in the strawberry nectar during storage, from the microbial safety point of view, which indicates that ultra high pressure processing at 600 MPa for 4 min can be used as an alternative preservation method for extending its shelf life. No significant changes are observed for the total soluble solid content, pH value and titratable acidity during storage. However, the color gradually darkens, the contents of total phenols, vitamin C and anthocyanins significantly decrease (P0.05), and the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacity and ferric reducing ability of plasma decrease (P0.05) with the prolongation of the storage period. In addition, the esters in the strawberry nectar significantly reduce, and the relative contents of the representative aromatic compounds including linalool and nerol in the strawberry nectar increase dramatically during the storage process (P0.05).

     

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