文献类型： 外文期刊
作者： Wang, Yubin 1 ; Li, Wu 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ; Zhang, Chao 2 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc,Minist Agr, Beijing Vegetable Res Ctr,Key Lab Urban Agr North, 50 Zhanghua Rd, Beijing, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc,Minist Ag
期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）
ISSN： 0146-9428
年卷期： 2018 年
页码：
收录情况： SCI
摘要： The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135 degrees C for 2 s), low temperature long time (LTLT, pasteurized at 60 degrees C for 30 min), and high temperature short time (HTST, pasteurized at 100 degrees C for 5 min), respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while theHTST led to a significant color difference. Atotal of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including (3Z)-3-nonen-1-ol, (E)-2-nonen-1-ol, 1-nonanal, (2E)-2-nonenal, and (E, Z)-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25 degrees C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.
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