Influence of pulsed electric field (PEF) and thermal treatments on quality of blueberry juice

The fresh blueberry was selected as the trial material.Two samples of blueberry juice were sterilized by pulsed electric field (PEF) and thermal treatments respectively and their qualities were analyzed and compared by microorganisms chemical evaluation.The change of fresh blueberry juice qualities during storage were studied.The results showed that microorganisms in fresh blueberry juice could be inactivated effectively by PEF.Less influence of PEF was observed on the color quality of blueberry juice.After sterilization, there was no significant change in the relative content of deoxidize sugar, total acid, soluble solid content and total phenol.Fresh blueberry juice treated with PEF sterilization was better than that with heat sterilization not only in VC, but also in anthocyanins.