The effect of low temperature plasma voltage and treatment time on the quality of kiwifruit Juice was studied to provide a theoretical basis for the application of low temperature plasma technology to non-thermal sterilization of cloudy kiwi juice. Using cloudy kiwi juice as a raw material, it was treated with different voltages (10, 25, 40, 55, 70 kV) and different times (0.5, 2, 3.5, 5, 6.5 min) by low temperature plasma. The titratable acid content, turbidity, LE value, VC content, total phenol content, malondialdehyde content, chlorophyll content, pH value, POD and APX activity were determined, and analyzed the effect of different voltages and different times on the quality of cloudy kiwi juice. The results showed that low temperature plasma treatment had a significant effect on MDA content and LE value in cloudy kiwi juice (P < 0.05). Soluble solids content, soluble sugar content, titratable acid content, pH value did...

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