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Effect of ultrahigh temperature treatment on qualities of watermelon juice

文献类型： 外文期刊

作者： Wang, Yubin 1 ; Guo, Xiaofei 2 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ; Zhang, Chao 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China

2.Minist Agr, Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China

3.Minist Agr, Key Lab Vegetable Postharvest Proc, Beijing, Peoples R China

4.Minist Agr, Key Lab Biol & G

关键词： (E.Z)-2.6-nonadienal; alcohol dehydrogenase; microbial colonies; polyphenoloxidase; ultrahigh temperature; watermelon

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2018 年 6 卷 3 期

页码：

收录情况： SCI

摘要： The watermelon juice was pasteurized by the ultrahigh temperature (UHT) treatment, and the qualities of the pasteurized juice were compared to screen the optimal UHT. The UHT of 120 and 135 degrees C inactivated the microbial colonies and maintained the original color of the watermelon juice. The temperature of 120 and 135 degrees C was also maintained the phenolic content by reducing the polyphenoloxidase activity. Moreover, the C9 aldehydes, especially the (E,Z)-2,6-nonadienal, presented the main aroma of the watermelon juice. The C9 aldehydes were formed as the results of the heat reduction and enzymatic metabolism. The temperature of 120 and 135 degrees C reduced the alcohol dehydrogenase activity and well maintained the C9 aldehyde content of the watermelon juice. Hence, the temperature of 120 degrees C of the UHT treatment was the optimal temperature for the production of the watermelon juice.

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