Effect of Ultrasound Treatment on the Sterilization and Quality of Cucurbita pepo

Abstract

The influence of ultrasonic technology on the sterilization effect and quality of Cucurbita pepo juice were studied in this paper. The sterilization rate under conditions of control 100W, 200W, 300W ultrasonic, color difference, total chlorophyll content, pH changes on juice Cucurbita pepo were determined. The results showed that the total color difference, browning index, whiteness index and total chlorophyll content of the juice had significant changes, while the pH had no significant changes. Ultrasonic has a certain influence on the sterilization effect of Cucurbita pepo, and ultrasonic treatment is helpful to maintain the quality of pumpkin juice in a certain range. In the future, it is hoped that ultrasonic technology will combine with other technologies to achieve commercial sterility while minimizing the loss of quality in Cucurbita pepo.