超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响

doi:10.3864/j.issn.0578-1752.2019.21.018

中国农业科学 ›› 2019, Vol. 52 ›› Issue (21): 3903-3923.doi: 10.3864/j.issn.0578-1752.2019.21.018

超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响

邓红^1,^2,³,雷佳蕾¹,杨天歌¹,刘旻昊¹,孟永宏^1,^2,³(),郭玉蓉^1,^2,³,薛佳^1,^2,³()

1 陕西师范大学食品工程与营养科学学院,西安 710119
2 国家苹果加工技术研发专业中心,西安 710119
3 西部果品资源高值利用教育部工程研究中心,西安 710119

收稿日期:2019-04-29 接受日期:2019-09-03 出版日期:2019-11-01 发布日期:2019-11-12
通讯作者: 孟永宏,薛佳
作者简介:邓红,Tel：029-85310517;E-mail： hongden@snnu.edu.cn。
基金资助:
国家重点研发计划(2017YFD0400700);农业部苹果产业体系项目(CARS-28)

Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage

DENG Hong^1,^2,³,LEI JiaLei¹,YANG TianGe¹,LIU MinHao¹,MENG YongHong^1,^2,³(),GUO YuRong^1,^2,³,XUE Jia^1,^2,³()

1 College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119;
2 National Research & Development Center of Apple Processing Technology, Xi’an 710119;
3 Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an 710119;

Received:2019-04-29 Accepted:2019-09-03 Online:2019-11-01 Published:2019-11-12
Contact: YongHong MENG,Jia XUE

摘要/Abstract

摘要：

目的通过比较两种不同杀菌处理（高温短时High temperature short-time和超高压Ultra-high pressure杀菌）的非浓缩还原（Not from concentrate,NFC）苹果汁贮藏期品质变化,为我国NFC果汁产品标准的制定和规范市场NFC果汁产品货架期提供试验依据。方法以‘红富士’苹果为原料制备NFC苹果汁,采用高温短时杀菌（HTST,98℃,50 s）和超高压杀菌（UHP,400 MPa,15 min）处理后,在4℃条件下冷藏,利用微生物学、化学及主成分分析（PCA）等方法以及HPLC、GC-MS等手段研究两种不同杀菌处理的NFC苹果汁贮藏期微生物、理化指标、多酚含量、酶（Polyphenol oxidase,PPO;Peroxidase,POD）活性、抗氧化活性、香气成分的变化。结果 HTST和UHP处理对细菌总数、大肠杆菌、霉菌与酵母的杀菌率均为100%,但贮藏第10、5周时果汁菌落总数分别呈显著增加（89.15%、58.65%）,大肠杆菌、霉菌与酵母增殖速度不明显;贮藏期HTST和UHP两种处理NFC苹果汁微生物种群变化小,但优势菌属不同。两种处理的NFC苹果汁贮藏期可溶性固形物、pH、总酸的变化不大,但总色差显著增大（P＜0.05）;贮藏期HTST和UHP处理NFC苹果汁中表儿茶素分别下降了33%和53%,FRAP总抗氧化能力和DPPH自由基清除率分别保持在76%、73%和77%、76%,HTST处理NFC苹果汁的多酚含量和抗氧化活性明显高于UHP处理的样品;HTST处理后贮藏期NFC苹果汁的PPO与POD完全失活,但UHP处理样品的酶活性呈现先增大后降低的趋势。HTST处理后果汁18种特征香味物质总的保留率为52%,但贮藏期香气成分保持稳定;UHP处理NFC苹果汁的香气含量（57.75 mg/100 mL）接近对照样品（57.17 mg/100 mL）,但贮藏期香气成分变化显著,降低了26.13%。结论 HTST和UHP杀菌处理的NFC苹果汁在4℃可分别贮藏9、4周,贮藏期内其品质满足商业要求,HTST处理NFC苹果汁货架期长于UHP处理。

关键词: NFC苹果汁, 超高压处理, 高温短时灭菌, 品质, 贮藏期

Abstract:

【Objective】 In order to provide an experimental basis for regulating the shelf life of not from concentrate (NFC) juice products in Chinese market and formulating standard of NFC juice products in China, the quality changes of NFC apple juice treated by different sterilization methods (e.g., high temperature short-time (HTST) and Ultra-high pressure (UHP)) during storage periods were compared. 【Method】 NFC apple juice was prepared by using Fuji apple as raw material and treated by HTST at 98℃ for 50 s and UHP at 400 MPa for 15 min, respectively, before refrigerated at 4℃. Then the changes of microbial, physical and chemical indicators, polyphenols, enzymes (polyphenol oxidase and peroxidase) activity, antioxidant activity and aroma components were studied using various methods (e.g., microbial and chemical methods, principal component analysis (PCA), instrumental analysis methods of HPLC, and GC-MS). 【Result】 The sterilization rates of total bacteria, Escherichia coli, mold and yeast in NFC apple juice were 100% through HTST and UHP treatment, however, the total number of colonies increased significantly (89.15%, 58.65%) at the 10 ^th and 5 ^th week of storage, respectively. No obvious proliferation of Escherichia coli, mold and yeast was observed. The microbial communities of NFC apple juice treated by HTST and UHP during storage were of no significant changes, but the increases of dominant bacteria were different. The TSS, pH, TA, and the sensory quality (storage for 4 and 8 weeks) of NFC apple juices treated by HTST and UHP did not change significantly, but not the total color significantly (P＜0.05). During the storage period, the content of epicatechin in NFC apple juice treated by HTST and UHP decreased by 33% and 53%, respectively. The total antioxidant capacity of FRAP, scavenging rate of DPPH free radical were kept at 76%, 73%, and 77%, 76%, respectively. PPO and POD of NFC apple juice were completely inactivated after HTST treatment, but the enzymes activity (PPO and POD) in samples processed by UHP showed a trend of first increasing and then decreasing. The polyphenol content and antioxidant activity of HTST treated NFC apple juice were significantly higher than those of UHP treated samples. The total retention rate of 18 characteristic aroma substances in HTST treated NFC apple juice was 52%, but the aroma components remained stable during storage. In contrast, the aroma content of UHP treated NFC apple juice (57.75 mg/100 mL) was close to the control sample (57.17 mg/100 mL), but the aroma components significantly changed and reduced by 26.13% during storage. 【Conclusion】 NFC apple juice with HTST and UHP sterilization could maintain the commercial quality stored at 4℃ for 9 and 4 weeks, respectively, but the shelf life of HTST treated NFC apple juice was longer than that treated by UHP.

Key words: NFC apple juice, ultra-high-pressure treatment, high-temperature short-time sterilization, quality, storage period

邓红,雷佳蕾,杨天歌,刘旻昊,孟永宏,郭玉蓉,薛佳. 超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响[J]. 中国农业科学, 2019, 52(21): 3903-3923.

DENG Hong,LEI JiaLei,YANG TianGe,LIU MinHao,MENG YongHong,GUO YuRong,XUE Jia. Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage[J]. Scientia Agricultura Sinica, 2019, 52(21): 3903-3923.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2019.21.018

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图/表 9

表2

表3

图1

图2

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表4

UHP与HTST杀菌的NFC苹果汁贮藏期香气成分的变化"

	不同处理 Different treatment	不同贮藏时间（周）的质量浓度（mg/100 mL） Mass concentration of aroma at different storage time (week)
	不同处理 Different treatment	1	2	3	4
酯类Ester
乙酸乙酯 Ethyl acetate	Control	0.36
	UHP	0.08	0.08	0.20	0.09
	HTST	0	0.05	0.04	0.04
乙酸丙酯 Propyl acetate	Control	0.28
	UHP	0.45	0.43	0.31	0.37
	HTST	0.13	0.14	0.16	0.14
丁酸乙酯 Ethyl butyrate	Control	0.28
	UHP	0.62	0.65	0.63	0.69
	HTST	0.10	0.16	0.2	0.21
丙酸丙酯 Propyl propionate	Control	0.13
	UHP	0.17	0.17	0.18	0.20
	HTST	0	0	0	0.08
乙酸丁酯 Butyl acetate	Control	3.68
	HHP	4.22	4.11	3.56	4.00
	TP	2.59	3.38	2.50	2.66
2-甲基丁酸乙酯 Ethyl 2-methylbutyrate	Control	0.15
	UHP	0.28	0.30	0.30	0.33
	HTST	0.03	0.05	0.03	0.04
甲酸异戊酯 Isoamyl formate	Control	7.42
	UHP	8.43	7.71	6.49	6.37
	HTST	4.73	6.68	4.62	4.67
丁酸丙酯 Propyl butyrate	Control	0.83
	UHP	1.44	1.51	1.43	1.74
	HTST	0.47	0.74	0.50	0.50
丙酸丁酯 Butyl propionate	Control	0.43
	UHP	0.35	0.35	0.33	0.35
	HTST	0.16	0.24	0.16	0.17
乙酸戊酯 Amyl acetate	Control	0.56
	UHP	0.89	0.72	0.60	0.48
	HTST	0.39	0.61	0.39	0.39
己酸甲酯 Methyl caproate	Control	0.04
	UHP	0.04	0.03	0.02	0
	HTST	0	0.01	0.01	0.01
2-甲基丁酸丙酯 Propyl 2-methylbutyrate	Control	0.62
	UHP	0.79	0.87	4.59	0.92
	HTST	0.12	0.19	0.13	0.13
	不同处理 Different treatment	不同贮藏时间（周）的质量浓度（mg/100 mL） Mass concentration of aroma at different storage time (week)
	不同处理 Different treatment	1	2	3	4
2-戊醇丙酸酯 Pentylester; sec-amyl propionate	Control	0.16
	UHP	0.15	0.14	0	0
	HTST	0	0	0	0
丁酸丁酯 Butyl butyrate	Control	1.14
	UHP	1.47	1.54	1.42	1.53
	HTST	0.51	0.73	0.49	0.49
己酸乙酯 Ethyl hexanoate	Control	0.49
	UHP	0.51	0.39	0.45	0.27
	HTST	0	0.14	0.17	0.15
2-甲基丁酸丁酯 Butyl 2-methylbutyrate	Control	0.87
	UHP	1.04	0.99	1.01	1.07
	HTST	0.10	0.18	0.11	0.10
苯甲酸甲酯 Methyl benzoate	Control	0.26
	UHP	0.04	0	0	0
	HTST	0	0	0	0
己酸丙酯 Caproic acid propyl ester grade I	Control	0.19
	UHP	0.51	0.41	0.36	0.33
	HTST	0.08	0.11	0.07	0.06
丙酸己酯 Hexyl propionate	Control	0.12
	UHP	0.16	0.08	0.06	0
	HTST	0.04	0.06	0.03	0
2-甲基丁酸-2-甲基丁酯 2-Methylbutyl -2-methylbutyrate	Control	0.01
	UHP	0.14	0.13	0.13	0.16
	HTST	0.01	0.01	0.2	0
2-甲酸丁酸戊酯 2-Methanoic acid amyl butyrate	Control	0.04
	UHP	0.06	0.05	0.05	0.04
	HTST	0	0	0	0
2-甲基丙酸己酯 Hexyl 2-methylpropionate	Control	0.06
	UHP	0.05	0.26	0.05	0
	HTST	0	0.34	0	0
丁酸己酯 Hexyl butyrate	Control	0.94
	UHP	1.04	0.53	0.23	0
	HTST	0.31	0.37	0.21	0.18
2-甲基丁酸己酯 Hexyl 2-methyl butyrate	Control	1.61
	UHP	1.69	1.33	1.33	0
	HTST	0.28	0.34	0	0.19
葵酸甲酯 Methyl decanoate	Control	0.11
	UHP	0.04	0	0	0
	HTST	0	0	0	0
	不同处理 Different treatment	不同贮藏时间（周）的质量浓度（mg/100 mL） Mass concentration of aroma at different storage time (week)
	不同处理 Different treatment	1	2	3	4
己酸己酯 Hexyl hexanoate	Control	0.15
	UHP	0.14	0.06	0.07	0.04
	HTST	0.09	0.09	0.07	0.07
十二烷酸甲酯 Methyl laurate	Control	0.28
	UHP	0	0.04	0	0
	HTST	0	0	0	0
癸酸癸酯 n-Capricacidn-decylester	Control	1.31
	UHP	0	0	0	0
	HTST	0	0	0	0
肉豆蔻酸甲酯 Methyl myristate	Control	0.68
	UHP	0.05	0.02	0.03	0
	HTST	0	0.08	0	0
二十烷酸甲酯 Methyl eicosanoate	Control	0.28
	UHP	0	0	0	0
	HTST	0	0	0	0
（Z）-9-十六碳烯酸甲酯 Methyl-(z)-9-hexadecenoate	Control	0.79
	UHP	0	0	0	0
	HTST	0.13	0.08	0.02	0
（Z）-9-十八碳烯酸甲酯 Methyl-(z):9-Octadecenoic acid,	Control	0
	UHP	0.25	0.12	0.03	0
	HTST	0	0	0	0
（Z）-十六烷-11-烯酸乙酯 (Z)-Hexadecane-11-ethyl oleate	Control	1.26
	UHP	0.65	0.28	0.05	0.04
	HTST	0.32	0.14	0.03	0.03
十六烷酸甲酯 Methyl-hexadecanoate	Control	0.24
	UHP	0.08	0.04	0	0
	HTST	0.04	0.03	0	0
（Z,Z）-9-十六碳烯酸-9-十六烯己酯 (Z,Z)-9-Hexadecanoic acid-9-hexadecanohexyl este	Control	0
	UHP	0.06	0	0	0
	HTST	0	0	0	0
戊酸乙酯 Ethyl valerate	Control	0
	UHP	0..03	0.02	0	0
	HTST	0	0	0	0
2-甲基丙酸丁酯 2-Methyl butyl propionate	Control	0
	UHP	0.02	0.02	0	0
	HTST	0	0	0	0
乙酸庚酯 Hepty lacetat	Control	0
	UHP	0.02	0	0	0
	HTST	0	0	0	0
	不同处理 Different treatment	不同贮藏时间（周）的质量浓度（mg/100 mL） Mass concentration of aroma at different storage time (week)
	不同处理 Different treatment	1	2	3	4
二十二酸壬酯 Nonyl Do decanoate	Control	0
	UHP	0	0	0	0
	HTST	0.02	0	0	0
3-甲基-1-丁醇丙酸酯 3-Methyl-1-butanol propionate	Control	0
	UHP	0	0	0	0.16
	HTST	0.05	0	0.06	0
2,6,10,14-四甲基-十五烷酸甲酯 2,6,10,14-Tetramethyl-pentadecanoic acid methyl ester	Control	0
	UHP	0	0	0	0
	HTST	0.12	0	0	0
丁酸甲酯 Methyl butyrate	Control	0
	UHP	0	0.03	0	0.03
	HTST	0	0.01	0.01	0.01
2-甲基丁酸甲酯 Methyl 2-methyl butyrate	Control	0
	UHP	0	0.03	0.03	0.03
	HTST	0	0	0	0
正丁酯 n-Butyl ester	Control	0
	UHP	0	0.05	0	0.05
	HTST	0	0	0	0
醇类Alcohols
乙醇 Ethanol	Control	0.06
	UHP	0.02	0.02	0.04	0.02
	HTST	0.02	0	0	0
1-丁醇 1-Butanol	Control	0.44
	UHP	0.69	0.71	0.71	0.89
	HTST	0.57	0.56	0.64	0.63
2-甲基-1-丁醇 2-Methyl-1-butanol	Control	0.66
	UHP	0.91	0.99	0.96	1.23
	HTST	0.71	0.75	0.74	0.74
（E）-2-己烯-1-醇 (E) -2-hexene-1-ol	Control	0.28
	UHP	0	0	0.22	1.18
	HTST	0	0	0.08	0
1-己醇 1-Hexanol	Control	3.94
	UHP	13.08	3.99	4.88	4.75
	HTST	1.47	1.68	1.76	1.44
2-乙基-1-己醇 2-Ethyl-1-hexanol	Control	0.28
	UHP	0	0	0.10	0
	HTST	0	0	0	0
（S）-2-戊醇 (S) -2-Pentanol	Control	0
	UHP	0.03	0.04	0.04	0.05
	HTST	0	0.02	0.02	0.02
	不同处理 Different treatment	不同贮藏时间（周）的质量浓度（mg/100 mL） Mass concentration of aroma at different storage time (week)
	不同处理 Different treatment	1	2	3	4
（S）-2-庚醇 (S) -2-Heptanol	Control	0
	UHP	0.07	0.07	0.06	0.10
	HTST	0.04	0.06	0.04	0.04
2-甲基-1,3-戊二醇 2-Methyl-1,3-pentanediol	Control	0
	UHP	0	0	0.04	0
	HTST	0.02	0.02	0	0.02
1-戊醇 1-Pentanol	Control	0
	UHP	0	0.03	0.12	0.05
	HTST	0.03	0.03	0.05	0.04
1-丙醇 1-Propanol	Control	0
	UHP	0	0.04	0	0
	HTST	0	0	0	0
1-辛醇 1-Octanol	Control	0
	UHP	0	0	0.02	0
	HTST	0	0	0	0
2-甲基-1-丙醇 2-Methyl-1-propanol	Control	0
	UHP	0	0	0	0.03
	HTST	0	0	0	0
二环丙基甲醇 Dicyclopropyl methanol	Control	0
	UHP	0	0	0	0.05
	HTST	0	0	0	0
醛类Aldehyde
乙醛 Acetaldehyde	Control	0.05
	UHP	0	0.02	0.02	0.02
	HTST	0	0	0	0
戊醛 Pentanal	Control	0.08
	UHP	0	0	0.04	0
	HTST	0.02	0.02	0.02	0.02
己醛 Hexanal	Control	6.71
	UHP	9.32	8.00	5.57	7.04
	HTST	3.36	3.98	1.53	2.97
（E）-2-己烯醛 (E) -2-Hexenal	Control	3.52
	UHP	4.79	4.62	2.38	3.59
	HTST	1.05	1.50	0.21	0.69
（E）-2-辛烯醛 (E) -2-Octene aldehyde	Control	0.17
	UHP	0.04	0.05	0.07	0.05
	HTST	0	0	0	0
壬醛 Nonyl aldehyde	Control	0.40
	UHP	0.06	0.03	0.15	0.03
	HTST	0.09	0	0.06	0.06
	不同处理 Different treatment	不同贮藏时间（周）的质量浓度（mg/100 mL） Mass concentration of aroma at different storage time (week)
	不同处理 Different treatment	1	2	3	4
癸醛 Decyl aldehyde	Control	1.31
	UHP	0.22	0.08	0.11	0
	HTST	0.09	0.06	0.02	0.02
丁醛 Butyraldehyde	Control	0
	UHP	0.02	0.02	0.02	0.02
	HTST	0.01	0.01	0	0.01
庚醛 Heptanal	Control	0
	UHP	0.02	0	0.05	0
	HTST	0	0.02	0.03	0.04
酮类Ketones
丙酮 Acetone	Control	0.06
	UHP	0	0.02	0.06	0
	HTST	0	0	0	0
2-辛酮 2-Octanone	Control	0.07
	UHP	0.06	0.06	0.09	0.09
	HTST	0.06	0.06	0.06	0.06
6-甲基-5-庚烯-2-酮 6-Methyl-5-heptene-2-one	Control	0.11
	UHP	0.05	0.06	0.08	0.13
	HTST	0.04	0.05	0.03	0.04
顺式-5-甲基-2-（1-甲基乙基）- 环己酮 Cis-5-methyl-2-(1-methylethyl)- cyclohexanone	Control	0.07
	UHP	0	0	0	0
	HTST	0	0	0	0
（Z）-6,10-二甲基-5, 9-十一碳二烯-2-酮（Z）-6,10-Dimethyl-5,9- undecadien-2-one	Control	0.05
	UHP	0	0	0.02	0
	HTST	0	0	0	0
2-庚酮 2-Heptanone	Control	0.05
	UHP	0	0	0.03	0
	HTST	0	0	0	0
2-（1,5-二甲基-己基）-环丁酮 2-hexyl-1,5-dimethyl- Cyclobutanone	Control	0.05
	UHP	0	0	0.02	0
	HTST	0	0	0	0
萜烯类Terpene
D-柠檬烯 d-Limonene	Control	0.58
	UHP	0	0	0.11	0.07
	HTST	0	0	0.06	0
长叶烯 d-Longifolene	Control	0.08
	UHP	0	0	0	0
	HTST	0	0	0	0
	不同处理 Different treatment	不同贮藏时间（周）的质量浓度（mg/100 mL） Mass concentration of aroma at different storage time (week)
	不同处理 Different treatment	1	2	3	4
反式-α-香柠檬烯 Trans-alpha-citrine	Control	0.05
	UHP	0	0.04	0.04	0
	HTST	0.04	0.04	0.03	0
α-法尼烯 αFarnesene	Control	1.70
	UHP	1.73	1.42	1.34	1.10
	HTST	1.41	1.65	1.27	1.46
2,5,5-三甲基-1,6-庚二烯2,5,5-Trimethyl-1,6-heptadien	Control	0
	UHP	0	0	0	0
	HTST	0.04	0.05	0.04	0.04
酸类Acid
正癸酸 n-Decanoic acid	Control	0.07
	UHP	0	0	0	0
	HTST	0	0	0	0
醚类Ethers
草蒿脑 Estragole	Control	0.11
	UHP	0.07	0.06	0.05	0.05
	HTST	0.02	0.03	0.01	0.01
茴香脑 Anethole	Control	0.24
	UHP	0	0	0.03	0
	HTST	0	0	0	0
反式芳樟醇氧化物（呋喃型） Trans linalool oxide (furan type)	Control	0
	UHP	0	0	0	0.03
	HTST	0.02	0	0	0

表4

图4

表5

参考文献 45

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	不同处理 Different treatment	贮藏时间（周） Storage time (week)
	不同处理 Different treatment	1	2	3	4	5	7	10
pH	Control	4.01±0.3a
	UHP	4.01±0.2a	3.98±0.2abcd	3.99±0.1abc	4.00±0.1ab	3.95±0.2d	—	—
	HTST	4.01±0.2a	3.99±0.1abc	3.98±0.1abcd	3.99±0.1abc	3.97±0.1bcd	3.95±0.1d	3.96±0.2cd
可滴定酸度 TA	Control	0.342±0.01abc
	UHP	0.339±0.01bc	0.338±0.01c	0.340±0.01abc	0.339±0.02bc	0.342±0.02abc	—	—
	HTST	0.341±0.02abc	0.340±0.01abc	0.341±0.01abc	0.342±0.01abc	0.343±0.01ab	0.342±0.01abc	0.344±0.01a
可溶性固形物TSS	Control	11.9±0.2a
	UHP	12.0±0.1a	11.9±0.1a	12.0±0.1a	11.8±0.1a	11.9±0.1a	—	—
	HTST	11.9±0.1a	11.9±0.1a	11.8±0.2a	12.0±0.1a	11.9±0.1a	11.9±0.1a	12.0±0.1a

	不同处理 Different treatment	贮藏时间（周）Storage time (week)
	不同处理 Different treatment	1	2	3	4	5	7	10
L*	Control	33.26±0.05ab
L*	UHP	33.48±0.04a	32.66±0.03ab	30.3±0.09c	30.77±0.06c	29.89±0.03c	—	—
	HTST	31.69±0.04bc	31.55±0.05bc	31.70±0.15bc	30.35±0.14c	30.22±0.12c	30.19±0.06c	30.01±0.11c
a*	Control	-1.77±0.05a
a*	UHP	-2.49±0.02ef	-2.53±0.01f	-2.44±0.04ef	-2.31±0.04cde	-2.17±0.01bc	—	—
	HTST	-2.37±0.04cdef	-2.35±0.06cdef	-2.40±0.08def	-2.32±0.08bcde	-2.28±0.01bcde	-2.19±0.03bcd	-2.08±0.12b
b*	Control	3.24±0.07a
	UHP	2.59±0.02b	2.65±0.02b	2.60±0.12b	2.55±0.02b	2.50±0.04b	—	—
	HTST	2.59±0.11b	2.50±0.06b	2.61±0.14b	2.54±0.09b	2.51±0.04b	2.48±0.08b	2.44±0.11b

酶活 Enzymes activity		不同处理Different treatment	贮藏时间（周） Storage time (week)
酶活 Enzymes activity		不同处理Different treatment	1	2	3	4	5	7	10
PPO (△OD₄₂₀?min^-1·g^-1)	Control		0.023±0.0021bc
	UHP		0.047±0.0017a	0.029±0.001b	0.022±0.0015bc	0.026±0.0021bc	0.019±0.0012c	—	—
	HTST		ND	ND	ND	ND	ND	ND	ND
POD (△OD₄₇₀?min^-1·g^-1)	Control		0.14±0.0136cd
	UHP		0.19±0.0175a	0.15±0.0092bc	0.14±0.011cd	0.17±0.0121ab	0.12±0.0075d	—	—
	HTST		ND	ND	ND	ND	ND	ND	ND

超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响

Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage

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不同处理 Different treatment		贮藏时间 (周) Storage time (week)
不同处理 Different treatment		1	2	3	4	5	7	10
菌落总数 Total number of colonies	Control	3.41±0.16a
	UHP	ND	ND	ND	ND	2.00±0.18b	—	—
	HTST	ND	ND	ND	ND	ND	ND	3.04±0.31b
霉菌酵母 Mold and yeast	Control	4.78±0.11a
	UHP	ND	ND	ND	ND	ND	—	—
	HTST	ND	ND	ND	ND	ND	ND	ND
大肠杆菌 Escherichia coli	Control	3.08±0.07a
	UHP	ND	ND	ND	ND	ND	—	—
	HTST	ND	ND	ND	ND	ND	ND	ND

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