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,雷佳蕾,杨天歌,刘旻昊,孟永宏,郭玉蓉,薛佳

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

Hong DENG,JiaLei LEI,TianGe YANG,MinHao LIU,YongHong MENG,YuRong GUO,Jia XUE

表3 超高压与高温短时杀菌处理的NFC苹果汁4℃贮藏期酶活（多酚氧化酶和过氧化氢酶）的变化

Table 3 Changes on PPO and POD of NFC apple juice after HTST or UHP treatment during storage period at 4℃

酶活 Enzymes activity 不同处理Different treatment 贮藏时间（周） Storage time (week) 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