The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22°C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 μs and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22°C for 112 days. PEF processing resulted in significant increases in the hydrocarbons d-limonene, α-pinene, myrecene, and valencene (P ≤ 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22°C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4°C and in 2 days at 22°C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P ≥ 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4°C for 112 days.
†Present address: Department of Food Engineering, Mustafa Kemal University, Hatay, Turkey.