Effects of High Pressure and High Temperature Short Time Sterilization on the Quality of Cherry Juice

The effects of high pressure processing (HPP, 550 MPa/2 min) and high temperature short time (HTST, 95℃/15 s) on microbes, total phenol, vitamin C, anthocyanin, antioxidants and antioxidative capacity and sensory quality of cherry juice were compared, and the changes of quality storaging at 4℃ were analyzed. The results showed that the total number of bacteria after HPP and HTST sterilization was less than 100 CFU/mL, and the mould and yeasts were not detected. Both of them had good sterilizing effect on cherry juice. The content of chlorogenic acid and cyanidin-3-ranoside in HPP cherry juice maintained 95.4%±8.0% and 77.7%±13.8%, which was significantly higher than that of HTST cherry juice (p<0.05). HPP had no significant effect on cherry juice pectin, total phenol, vitamin C, pelargonidin-3, 5-diglucoside, and the content of catechol improved 4.6%. HTST reduced the pectin, total phenol, catechol, vitamin C, pelargonidin-3, 5-diglucoside of cherry juice. Both process did not significantly change the antioxidative capacity (p>0.05). HPP cherry juice had a better sensory quality in the aroma, taste, color than HTST cherry juice. During the storage at 4℃, the total number of bacteria in the two kinds of cherry juice increased slowly, but the mould and yeast were still not detected. Total phenol, chlorogenic acid, catechol, vitamin C, cyanidin-3-glycosides and antioxidant capacity of HPP cherry juice were higher than HTST cherry juice. Therefore, HPP cherry juice maintained a better quality.