Qualities of Watermelon Juice during Shelf-life

DOI

10.2991/bst-17.2018.49How to use a DOI?

Keywords

Watermelon, Aldehyde, 1-Nonanal, Ultra high temperature, Aroma

Abstract

The watermelon juice was treated by the ultra-high temperature and pasteurization, respectively. The quality and aroma of the pasteurized juice were evaluated during the storage at 37 øC for 6 d. The pasteurization was effective to maintain the total microbial counts of the watermelon juice within the limits for 6 d. Altogether 30 volatile compounds were identified in the unpasteurized juice with the aldehyde (70.6 %) as the main component. The typical volatiles of the ultra-high temperature were reduced from 52.1 % to 29.4 % during the storage.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yu-Bin Wang
AU  - Yue Ma
AU  - Xiao-Yan Zhao
AU  - Chao Zhang
PY  - 2018/02
DA  - 2018/02
TI  - Qualities of Watermelon Juice during Shelf-life
BT  - Proceedings of the 2017 2nd International Conference on Biological Sciences and Technology (BST 2017)
PB  - Atlantis Press
SP  - 310
EP  - 315
SN  - 2468-5747
UR  - https://doi.org/10.2991/bst-17.2018.49
DO  - 10.2991/bst-17.2018.49
ID  - Wang2018/02
ER  -