摘要 : Isochoric freezing (IF) at −5℃/77 and −10℃/100 MPa was used topreserve carrot juice for 12 weeks. The juice qualities were compared to thoseusing heat treatment (HT) at 95℃ for 15 s followed by cold storage at 4℃. Thenative po... 展开 Isochoric freezing (IF) at −5℃/77 and −10℃/100 MPa was used topreserve carrot juice for 12 weeks. The juice qualities were compared to thoseusing heat treatment (HT) at 95℃ for 15 s followed by cold storage at 4℃. Thenative population of total aerobic bacteria, yeasts, and molds in isochoric frozenjuice remained below the detection limit for 12 weeks. In comparison, microbesstarted to grow in heat-treated juices after 3 weeks of refrigeration. The color ofisochoric frozen juice appeared more deep orange than the fresh juice due to anincrease in carotenoid extractability. IF was not effective in reducing the activitiesof peroxidase, polyphenol oxidase, and pectinmethyl esterase compared withHT.However, the isochoric samples showed higher carotenoid content, polyphenolcontent, and antioxidant capacity compared to the fresh and heat-treatedjuices. 收起