Effects of high oxygen pretreatment on sweet potato on its juice concentrate quality

Physical- chemical quality,sensory quality and volatile flavor compounds of condensed juice made from sweet potatoes treated with 100% O₂ for 12,24,48 h or air( CK) at 12 ℃ were analyzed in order to understand the effect of high oxygen pretreatment on quality of sweet potato juice concentrate. The results showed that pretreatment with 100% O₂ for 24 h had the best combined evaluation.Condensed juice made from sweet potatoes treated with 100% O₂ for 24 h had significantly higher total soluble solids content( TSS) and clarity,which were( 59.21% ± 0.96%) and( 93.07% ± 0.34%) respectively,and also had better sensory quality and flavor than others.Pretreatments with 100% O₂ for 12 h and 48 h were also better than CK,while the difference between them was not significant.