STORAGE STABILITY OF CHINESE BAYBERRY JUICE AFTER HIGH PRESSURE OR THERMAL TREATMENT

The effect of high pressure (HP) and thermal (TP) treatments on storage stability of Chinese bayberry juice was investigated. Samples were treated for 5 min at 500 MPa (HP treatment) at room temperature or in a water bath (TP treatment) at 55C for an effective time of 8 min and stored at 4 and 25C. The soluble solids content of the HP-and TP-treated samples was stable at both temperatures, while it decreased at 25C in control samples. Color retention was better in the HP-treated samples than in TP-treated samples. Anthocyanin retention values in the HP-and TP-treated samples were 96.5 and 85.1%, respectively, while ascorbic acid retention values were 89.2 and 58.3%, respectively. Anthocyanin and ascorbic acid degradation during storage followed a first-order kinetics, and the rate constants were lowest for the HP-treated samples followed by TP treatment and were highest for the control samples.