Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice

The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22degreesC were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 mus and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22degreesC for 112 days. PEF processing resulted in significant increases in the hydrocarbons D-limonene, alpha-pinene, myrecene, and valencene (P less than or equal to 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22degreesC in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4degreesC and in 2 days at 22degreesC. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P greater than or equal to 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4degreesC for 112 days.