Impact of High Hydrostatic Pressure Processing on Fruit Flesh Quality of Fruit Containing Carrot Juice

The quality of fruit flesh containing beverage is highly affected by the inside flesh. Using high hydrostatic pressure process, dealing with three different flesh types (apple, water chestnut, pear) carrot juice, analysis of different pressure (300 MPa, 400 MPa and 500 MPa) of polyphenol oxidase and peroxidase activity and total phenol content, the trend of total antioxidant value, and its influence to the flesh browning. The results show that different pressure treatment for apple and water chestnut of polyphenol oxidase enzyme activity change is not significant, and pear enzyme activity is positively correlated with the pressure. Apple and pear peroxidase enzyme activity are suppressed by pressure. Total phenol content has varying degrees of decline by high hydrostatic pressure process. Total antioxidant value is generally a downward trend with pressure rise, and the pear flesh has a better resistance to adverse environment. High hydrostatic pressure processing is effective in anti-flesh browning.