Effects Of High Hydrostatic Pressure On Quality Of Yellow Pepper Juice

The effects of HHP treatment and TP treatment on the quality of yellow pepper juice were studied.The changes of microorganism,quality,sensory aspect and flavors of HHP and TP were compared,and the effects of the two treatments on the above indexes during storage were further analyzed.The results showed:(1)The yellow pepper was sterilized for 10min at 200MPa,400MPa and 600MPa,respectively.And the optimum HHP sterilization condition was 600MPa/10min by the analysis of the indexes.Similarly,the pepper juice was subjected to HHP treatment at 400 MPa pressure for 10 min,20 min and 30 min,respectively.400Mpa/30min was confirmed as the optimum condition.Therefore,the preferred processing condition of HHP was 600Mpa/10min and 400Mpa/10min.(2)The different control group of yellow pepper juice was stored for a period of time.It was found that only 6℃ storage conditions,after 600MPa/10min sterilization of the yellow pepper juice can be maintained for 60 days of storage time,and the total number of colonies within the safe range.However,the total number of colonies was exceeded at other control group of yellow pepper juice.(3)It was found that the POD and PME enzyme activities in yellow pepper juice treated with 400MPa/30min and 600MPa/10min had no significant difference,and the storage temperature had no remarkable effect on the enzyme activity by the determination of enzyme activity during storage.The activities of POD and PME were maintained at a low level after HHP,and decreased during the storage period,which indicated that the enzyme activity of the pepper juice after ultrahigh pressure sterilization had been obviously inhibited.(4)Through the analysis of the pHysical and chemical indexes of the yellow pepper juice during storage,it can be seen that the nutrient index after the HHP was higher than that of the TP treatment.And the best HHP sterilization condition was 600MPa/10min.The nutrition index of the yellow pepper juice stored at room temperature was significantly lower than that of the 4℃ storage,which indicated that the 4 ℃ was more suitable for the storage of the yellow pepper juice.(5)Through the study of the color and flavor of the yellow pepper juice during the storage,it was found that the color and flavor change of the yellow pepper juice after HHP sterilization were less significantly reduced than the TP sterilization of the pepper juice,and 600MPa/10min sterilization condition maintained the best color and flavor quality of yellow pepper juice.The change of the color and flavor of the yellow pepper juice in the storage at 4℃ was smaller than that at room temperature.In summary,this paper confirmed the optimal sterilization condition of the yellow pepper juice was 600MPa/10min,and the optimum storage temperature was 4℃.