5Vegara S,Marti N,Mena P,et al.Effect of pasteurization process and storage on color and shelf-life of pomegranate juices[J].LWT-Food Science and Technology,2013,54(2):592-596.
6Rawson A,Patras A,Tiwarib K,et al.Effect of thermal and non-thermalprocessing technologies on the bioactive content of exoticfruits and their products:review of recent advances[J].Food Research Internet,2011,44(7):1875-1887.
7Skrede G,Wrolstad R E,Durst R W.Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries(Vaccinium corymbosum L.)[J].Journal of Food Science,2000,65(2):357-364.
8Seckin A M,Cengiz C C.Individual and combined effects ofultrasound,ozone and chlorinedioxide on strawberry storage life[J].LWT-Food Science and Technology,2014,57(1):344-351.
9Barboni T,Cannac M,Chiaramonti N.Effect of cold storage and ozone treatment on physicochemical parameters,soluble sugars and organic acids in Actinidia deliciosa[J].Food Chemistry,2010,121(4):946-951.