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Quality Changes of Strawberry Nectar Processedby Ultra High Pressure during Storage
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Wen-Wen XU, Xia-Min CAO, Feng-Xia LIU, Xiao-Jun LIAO
Chinese Journal of High Pressure Physics | 2013, 27(1) : 137 - 146
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Chinese Journal of High Pressure Physics | 2013, 27(1): 137-146
Quality Changes of Strawberry Nectar Processedby Ultra High Pressure during Storage
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Wen-Wen XU, Xia-Min CAO, Feng-Xia LIU, Xiao-Jun LIAO
Affiliations
  • College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China
Published: 2013-02-15
Outline
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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 (P<0.05), and the DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging capacity and ferric reducing ability of plasma decrease (P<0.05) 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 (P<0.05).

ultra high pressure  /  strawberry nectar  /  storage  /  quality
许文文, 曹霞敏, 刘凤霞, 廖小军. 超高压处理的草莓果肉饮料在贮藏过程中的品质变化. 高压物理学报, 2013 , 27 (1) : 137 -146 .
Wen-Wen XU, Xia-Min CAO, Feng-Xia LIU, Xiao-Jun LIAO. Quality Changes of Strawberry Nectar Processedby Ultra High Pressure during Storage[J]. Chinese Journal of High Pressure Physics, 2013 , 27 (1) : 137 -146 .
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  • Receive Date：2011-05-17
  • Online Date：2026-11-05
  • Published：2013-02-15
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  • Received：2011-05-17
  • Revised：2011-07-01
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Affiliations
    College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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