Abstract: 【Objective】 To study the application of high-pressure processing plus (HPP+) technology in the processing of Hami melon juice and its effect on the quality of the juice. 【Methods】 Hami melon juice was treated with HPP+ (static high pressure of 500 MPa for 7 minutes and dynamic high pressure of 300 MPa) and heat treatment (85℃ for 1 minute), respectively. 【Results】 Both HPP+ treatment and thermal treatment could effectively sterilize Hami melon juice.Compared with thermal treatment, HPP+ treatment could significantly retain the color, vitamin C content, total phenolic content and antioxidant activity of Hami melon juice. 【Conclusion】 HPP+ treatment can effectively kill microorganisms in Hami melon juice and effectively avoid the loss of nutrients during the processing of Hami melon juice.This study can provide a certain theoretical basis for the application of HPP+ technology in the Hami melon juice processing industry.