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Journal of Food Quality
Volume 2018, Article ID 9242675, 7 pages
Research Article

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, 50 Zhanghua Rd, Haidian District, Beijing, China

Correspondence should be addressed to Chao Zhang; gro.vcren@oahcgnahz

Received 12 September 2017; Revised 4 January 2018; Accepted 16 January 2018; Published 20 February 2018

Academic Editor: Hüseyin Erten

Copyright © 2018 Yubin Wang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135°C for 2 s), low temperature long time (LTLT, pasteurized at 60°C for 30 min), and high temperature short time (HTST, pasteurized at 100°C for 5 min), respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while the HTST led to a significant color difference. A total of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including ()-3-nonen-1-ol, (E)-2-nonen-1-ol, 1-nonanal, (2E)-2-nonenal, and (E,Z)-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25°C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.