Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage

Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75 MPa, at temperatures of 10, 15 and approximate to 25 degrees C (room temperature, RT), was studied to evaluate shelf-life comparatively to refrigeration (RF, 4 degrees C). Generally, RF caused an increase of microbial loads to values >= 6.0 log CFU/mL after 7 days of storage. Contrarily, HS at 62.5/75 MPa (15 degrees C) showed a reduction of initial loads, by at least 2.5 log CFU/mL, up to 58 days, while pH and colour values did not changed under these HS conditions. Additionally, the combination of a lower temperature with HS has beneficial effects to control microbial development, particularly for the lower pressure studied (50 MPa/10 degrees C). In conclusion, HS increased watermelon juice shelf-life for at least 58 days, indicating a great potential for future RF replacement. (C) 2017 Elsevier Ltd. All rights reserved.