KEYWORD: Ultra-high temperature; watermelon juice; flavor; quality; GC-MS ABSTRACT: The effect of ultra-high temperature processing on the quality and flavor of watermelon juice was evaluated. The temperature of 120 and 135 oC was effective to reduce the total flora count to 2 LogCFU/ml and reduce the color variety of the watermelon juice. However, the higher temperature leaded to a flavor change compared with the un-treatment juice. The ultra-high temperature processing of 120 oC was a proper temperature for the processing of the watermelon juice.

ABSTRACT:The effect of packaging on the quality of fresh-cut thyme was evaluated. The packaging showed no significant influence on the shelf life of the fresh-cut thyme when its shelf life was 7 d. The 1-MCP and modified atmosphere packaging treatments hold the sensory features of the thyme, and avoided the loss of the greenness of the fresh thyme. Moreover, the 1-MCP and modified atmosphere packaging treatment shown no influence of the flavor of the of the fresh-cut thyme.