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. 2021 Oct 28;10(11):2606. doi: 10.3390/foods10112606

Figure 5.

Figure 5

Microbial changes in PEF-treated cantaloupe juice stored at 4 °C. (A) Changes of total aerobic bacteria in PEF-treated cantaloupe juice stored at 4 °C. (B) Changes in yeast and mold in PEF-treated cantaloupe juice stored at 4 °C. Data are expressed as mean ± standard deviation. Significant differences are indicated by different letters (p < 0.05). Control, untreated cantaloupe juice; 90 °C, treated at 90 °C for 3 min; 30 kV/cm, treated at 30 kV/cm for 400 μs; TP + 30 kV/cm, treated with 400 mg/kg tea polyphenols and then treated at 30 kV/cm for 400 μs; 20 kV/cm + 55 °C, treated at 20 kV/cm for 400 μs and then treated at 55 °C for 5 min.