The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The β- carotene content of non-sterilization was noted to have decreased from 269.45 to 65.19 μg/mL during storage. The UV- irradiation and HHP decreased from 263.46 and 268.35~281.16 μg/mL to 243.42 and 244.09~269.29 μg/mL, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.

• 오남석(충북대학교 식품생명공학과) | Nam Seok Oh (Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 28644, Korea)
• 김민영(충북대학교 식품생명공학과) | Min Young Kim (Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 28644, Korea)
• 장귀영(충북대학교 식품생명공학과) | Gwi Young Jang (Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 28644, Korea)
• 백소윤(충북대학교 식품생명공학과) | So Yune Baek (Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 28644, Korea)
• 정미연((주)참선진녹즙) | Mi Yeun Joung (Coporation Cham Sun Jin Green Juice, Chungbuk 27865, Korea)
• 강태수(충북도립대학교 바이오식품과학과) | Tae Su Kang (Dept. of Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology, Chungbuk 29046, Korea)
• 이준수(충북대학교 식품생명공학과) | Junsoo Lee (Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 28644, Korea)
• 정헌상(충북대학교 식품생명공학과) | Heon Sang Jeong (Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 28644, Korea) Corresponding author