摘要 : Pomegranate juice was treated by isochoric freezing (−15℃/130MPa)for 24 h and then stored under three different conditions for up to 4 weeks:4℃/0.1 MPa, 24℃/0.1 MPa, and −10℃/100 MPa. The juice microbiologicalstability and qua... 展开 Pomegranate juice was treated by isochoric freezing (−15℃/130MPa)for 24 h and then stored under three different conditions for up to 4 weeks:4℃/0.1 MPa, 24℃/0.1 MPa, and −10℃/100 MPa. The juice microbiologicalstability and quality were compared to those using heat treatment at 95℃for 15 s followed by cold storage at 4℃. Heat-treated and isochoric frozen(IF) pomegranate juice stored under isochoric conditions showed no spoilagemicroorganisms after 4 weeks of storage. Also, IF juice stored at 4 or 24℃ for4 weeks had lower microbial loads than those in fresh pomegranate juice. IFjuice stored under isochoric conditions showed greater color stability, antioxidantcapacity, and nutrient retention (anthocyanins, ascorbic acid, and totalphenolic compounds) than heat-treated juices stored at 4℃. IF juice stored at4℃ also showed greater anthocyanin and ascorbic acid contents compared withheat-treated juice. 收起