Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice

Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (US), ultrahigh pressure (UHP) and low temperature long time (LTLT), on <i>Actinidia arguta</i> juice were investigated. The results showed that all four methods were able to reduce the microbial population below the safety limit, had no significant effect on pH, but increased the total soluble solids content and reduced the total acid content. UV, US and UHP were more effective in retaining nutrients, while LTLT significantly reduced chlorophyll, total sugars, total flavonoids, total phenols and ascorbic acid content (<i>p</i> < 0.05). UHP improved the colour better, while UV better preserved the original flavor. This study will provide an alternative strategy for thermal pasteurization of traditional NFC fruit juices.