Application of ultra-high pressure processing technology in the processing of Hami melon juice and its impact on quality

doi:10.6048/j.issn.1001-4330.2025.S1.021

Xinjiang Agricultural Sciences ›› 2025, Vol. 62 ›› Issue (S1): 105-110.DOI: 10.6048/j.issn.1001-4330.2025.S1.021

• Fruit and vegetable· flower colume • Previous Articles Next Articles

Application of ultra-high pressure processing technology in the processing of Hami melon juice and its impact on quality

FU Xiaojun¹^,²(), QIN Shibao³, WANG Ruirui², LING Yueming², ZHANG Ting⁴^,⁵, LIU Bin²(), CHEN Jingxin¹()

¹ College of Food Science and Engineering, Bohai University, Jinzhou Liaoning 121013, China
² Biological Breeding Laboratory, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
³ Inner Mongolia Daxing'anling Agricultural Development (Group) Co., Ltd.,Hulunbuir Lnner Mongolia, 021000, China
⁴ Institute of Processing of Agricultural Products, Xinjiang Academy of AgriculturalSciences, Urumqi 830091, China
⁵ Xinjiang Agricultural and Sideline Products Deep Processing Engineering, Urumqi 830011, China

Received:2025-06-20 Online:2025-10-10 Published:2025-10-29
Correspondence author: LIU Bin, CHEN Jingxin
Supported by:
Xinjiang Fruit and Vegetable Preservation Technology Innovation Demonstration(NTFW-2025-15);Research project of the youth theoretical study group of Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences

超高压处理技术在哈密瓜汁加工中的应用及对其品质的影响

付晓君¹^,²(), 秦世宝³, 王瑞瑞², 凌悦铭², 张婷⁴^,⁵, 刘斌²(), 陈敬鑫¹()

¹ 渤海大学食品科学与工程学院, 辽宁锦州 121013
² 新疆维吾尔自治区农业科学院生物育种实验室, 乌鲁木齐 830091
³ 内蒙古大兴安岭农垦(集团)有限责任公司, 内蒙古呼伦贝尔 021000
⁴ 新疆维吾尔自治区农业科学院农产品加工研究所, 乌鲁木齐 830091
⁵ 新疆农副产品精深加工工程技术中心, 乌鲁木齐 830091

通讯作者: 刘斌,陈敬鑫
作者简介:付晓君(1998-),女,新疆伊犁人,硕士研究生,研究方向食品加工与安全,(E-mail)18892997182@163.com
基金资助:
新疆果蔬保鲜技术创新示范(NTFW-2025-15);新疆维吾尔自治区农业科学院青年理论学习小组调研项目

Abstract

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.

Key words: hami melon; juice; ultra-high pressure processing; quality

摘要：

【目的】 研究静动高压联合处理(high-pressure processing plus,HPP+)技术在哈密瓜汁加工中的应用及对其品质的影响,为HPP+技术在哈密瓜汁加工行业提供一定的理论基础。【方法】 采用HPP+(静态超高压500 MPa,保压时间7 min,动态超高压300 MPa)及热处理(85℃,1 min)分别处理哈密瓜汁。【结果】 HPP+处理和热处理均能对哈密瓜汁实现有效杀菌,HPP+处理相较热处理能显著保留哈密瓜汁的色泽、VC、总酚含量及抗氧化活性。【结论】 HPP+处理可有效杀灭哈密瓜汁中的微生物,并有效避免了哈密瓜汁加工过程中的营养成分损失。

关键词: 哈密瓜, 果汁, 超高压处理, 品质

CLC Number:

S6-3

FU Xiaojun, QIN Shibao, WANG Ruirui, LING Yueming, ZHANG Ting, LIU Bin, CHEN Jingxin. Application of ultra-high pressure processing technology in the processing of Hami melon juice and its impact on quality[J]. Xinjiang Agricultural Sciences, 2025, 62(S1): 105-110.

付晓君, 秦世宝, 王瑞瑞, 凌悦铭, 张婷, 刘斌, 陈敬鑫. 超高压处理技术在哈密瓜汁加工中的应用及对其品质的影响[J]. 新疆农业科学, 2025, 62(S1): 105-110.

Figures/Tables 4

References 25

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项目 Items	评分标准 Grading stanclards	分值(分) Score (Mark)
色泽 Color	色泽均匀协调	15~20
	色泽均匀较协调	8~14
	色泽不均匀协调	0~7
气味 Smell	具有哈密瓜的香味	25~30
	哈密瓜香味较淡	18~24
	有异味,不能接受	0~17
滋味 Taste	香甜适中,具有哈密瓜的滋味, 无异味产生	25~30
	较为香甜,哈密瓜滋味较淡,口感一般	18~24
	无香甜的滋味,口感差,有异味产生	0~17
组织状态 Organizatiollal state	组织状态均一稳定,流动性好, 无明显沉淀	15~20
	组织状态均一稳定,有少许沉淀	8~14
	组织状态不均一,有大量沉淀	0~7

项目 Items	评分标准 Grading stanclards	分值(分) Score (Mark)
色泽 Color	色泽均匀协调	15~20
	色泽均匀较协调	8~14
	色泽不均匀协调	0~7
气味 Smell	具有哈密瓜的香味	25~30
	哈密瓜香味较淡	18~24
	有异味,不能接受	0~17
滋味 Taste	香甜适中,具有哈密瓜的滋味, 无异味产生	25~30
	较为香甜,哈密瓜滋味较淡,口感一般	18~24
	无香甜的滋味,口感差,有异味产生	0~17
组织状态 Organizatiollal state	组织状态均一稳定,流动性好, 无明显沉淀	15~20
	组织状态均一稳定,有少许沉淀	8~14
	组织状态不均一,有大量沉淀	0~7

处理方式 Process mode	可溶性固形物含量 Soluble solids content(%)	pH值 pH value	L	a	b	总酸 Total acid (g/L)	总酚含量 Total phendic content (μg/g)	VC含量 VC content (μg/g)	DPPH清除率 DPPH clearance rate(%)
未处理组 Unprocessed group mode	9.4±0.06	4.85±0.06	12.59 +0.84	3.55+0.09	12.97+1.25	1.07±0.00	145.07±0.06	15.33±0.11	7.85±0.16
HPP+处理组 HPP+processing group	9.5±0.06	4.79±0.06	43.73+0.53	-0.51+0.08	-3.63+0.19	1.07±0.00	139±0.00	14.33±0.09	7.75±0.00
HT处理组 HT processing group	9.7±0.00	4.79±0.03	45.72+0.36	-0.47+0.04	-3.46+0.17	1.07±0.00	123.25±0.35	8.92±0.16	6.67±0.35

处理方式 Process mode	可溶性固形物含量 Soluble solids content(%)	pH值 pH value	L	a	b	总酸 Total acid (g/L)	总酚含量 Total phendic content (μg/g)	VC含量 VC content (μg/g)	DPPH清除率 DPPH clearance rate(%)
未处理组 Unprocessed group mode	9.4±0.06	4.85±0.06	12.59 +0.84	3.55+0.09	12.97+1.25	1.07±0.00	145.07±0.06	15.33±0.11	7.85±0.16
HPP+处理组 HPP+processing group	9.5±0.06	4.79±0.06	43.73+0.53	-0.51+0.08	-3.63+0.19	1.07±0.00	139±0.00	14.33±0.09	7.75±0.00
HT处理组 HT processing group	9.7±0.00	4.79±0.03	45.72+0.36	-0.47+0.04	-3.46+0.17	1.07±0.00	123.25±0.35	8.92±0.16	6.67±0.35

处理方式 Process mode	菌落总数 Total plate count (CFU/mL)	霉菌 Mycete (CFU/mL)	酵母菌 Saccharomycetes (CFU/mL)	大肠菌群 Colon bacillus (CFU/mL)
未处理组 Unprocessed group mode	2.2×10⁴±1 565	1.8×10³±653	1.5×10³±311	1.7×10³±250
HPP+处理组 HPP+processing group	55±3	ND	ND	ND
HT处理组 HT processing group	115±16	ND	ND	ND

Application of ultra-high pressure processing technology in the processing of Hami melon juice and its impact on quality

超高压处理技术在哈密瓜汁加工中的应用及对其品质的影响

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