Abstract: This study investigated the effects of high pressure processing (HPP, 600 MPa/5 min), pasteurization (PT, 85 ℃/30 s) and high temperature short time sterilization (HTST, 110 ℃/8.6 s) on physicochemical properties (color, sugar, acid), aroma profile, nutritional quality and sensory characteristics of passion fruit juice (PFJ). Overall, all three processing technologies had no significant effects on the individual sugar (glucose, fructose, and sucrose) and organic acids (oxalic acid, malic acid, lactic acid, acetic acid, citric acid, and quinic acid) of PFJ. HPP showed no significant influences on L*, a* and b* values of PFJ. In contrast, PT and HTST significantly decreased L* and b* values, and increased a* value. The amounts of major aroma compounds in PT and HTST treated samples were significantly reduced, esters were significantly decreased by 12.6% and 34.9%, respectively. The aroma compounds were better retained by HPP, and the amounts of ketones, alcohols, and esters even increased by 32.3%, 11.5%, and 4.5%, respectively. Heat treatment greatly reduced antioxidants such as vitamin C, carotenoids and antioxidant activity, while HPP retained better nutritional quality. In addition, the PFJ treated by HPP was rated the highest scores for its sensory attributes, which was also supported by the results of instrumental analysis results. This research provided a theoretical basis for the industrial production of PFJ.
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