Ayhan, ZYeom, HWZhang, QHMin, DB2024-09-182024-09-1820010021-85611520-5118https://doi.org/10.1021/jf000984bhttps://hdl.handle.net/20.500.12483/11611Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 mus using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 degreesC for 112 days; Packaging material had a significant effect (p less than or equal to 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of >16 weeks in glass and PET at 4 degreesC.eninfo:eu-repo/semantics/closedAccessPEF processingpackaging materialsvitamin Corange juice aroma compoundssensory evaluationArticle49266967410.1021/jf000984b112620102-s2.0-17744398200Q1WOS:000167127900023Q1