Effect of high pressure carbon dioxide treatment on the shelf life of orange juice

In order to study the effect of high pressure carbon dioxide treatment on the shelf life of orange juice, the prepared orange juice was subjected to high pressure carbon dioxide treatment (60 MPa for 9 min at 37℃). After storage for some time at 4, 15, 25 and 37℃, respectively, Pectin Methyl-Esterase(PME) activity, opacity stability, vitamin C content and color change were detected. The results show that the shelf life of orange juice stored under 4℃ and 15℃ more than 84 days and 56 days respectively, and more than 80% ascorbic acid was retained. Opacity stability was good. Color values were constant during storage at 4, 15 and 25℃. So, the shelf life of orange juice treated by high pressure carbon dioxide was prolonged effectively, the technology of high pressure carbon dioxide treatment is worth of popularization in fruit juices industries.