Effect of Storage Time on Qualities of High Pressure Treated Fresh Tomato Juice

被引：0
|
作者：
Ma Y. [1 ]
Wang H. [1 ,2 ]
Wang Y. [1 ,3 ]
Bai B. [2 ]
Zhao X. [1 ,4 ]
Zhang C. [1 ,5 ]
机构：
[1] Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing
[2] Food Science Department, Shenyang Agriculture University, Shenyang
[3] Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing
[4] Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture, Beijing
[5] Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing
来源：
Journal of Food Science and Technology (China) | 2019年 / 37卷 / 01期
关键词：
Fresh tomato juice; High pressure treatment; Peroxidase; Polyphenol oxidase; Shelf life; Thermal treatment;
D O I：
10.3969/j.issn.2095-6002.2019.01.011
中图分类号：
学科分类号：
摘要：
The qualities and aroma of fresh tomato juice treated by a high pressure treatment (25 ℃ and 400 MPa for 30 min) and a thermal treatment (100 ℃ for 5 min) were compared after 3 months storage. The total number of colonies, mold and yeast of fresh tomato juice treated with the high pressure treatment met the National Food Safety Criteria after two month storage. During the two months storage, the pH value, PPO activity, and POD activity of high pressure treated fresh tomato juice decreased while the vitamin C content decreased by about 24%. However, the vitamin C content of fresh tomato juice treated by the thermal treatment was reduced by about 96%. After the high pressure treatment, the aroma of the fresh tomato juice was similar to that of the original tomato aroma, while that was deteriorated after the thermal treatment. Therefore, the high pressure treatment maintained the qualities and aroma of the fresh tomato juice after 2 months storage. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：72 / 77
页数：5
相关论文
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