Abstract
Quality and stability in blueberry juice were studied with cold pretreatment and freeze-thaw pretreatment. Samples were pretreated in cold temperature environment and the cloud value of juice was significantly decreased (P<0.05). Meanwhile, the cloud value of juice was significantly increased when the blueberries were processed by freeze-thaw pretreatment (P<0.05). The juice of a* and L* value were significantly increased in freeze-thaw pretreatment and significantly decreased in cold pretreatment (P<0.05). The turbidity of the juice which blueberries were processed by cold pretreatment was 680 NTU that it was significantly decreased than other samples (P<0.05). The particle diameter of blueberry juice was decreased by cold pretreatment. A cold pretreatment blueberry to process juice most effectively retained the stability of juice and minimized color change.
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