Research Progress on Effects of Ultra-high Pressure Technology on Microbe and Quality of Fruit and Vegetable Juice

The research papers published in recent years on the applications of ultra-high pressure technology in fruit and vegetable juice processing were analyzed, and the effects of ultra-high pressure technology on microorganisms, enzymes activities, physical and chemical properties, color, flavor, and bioactive substances in fruit and vegetable juice were reviewed. The advantages and problems of ultra-high pressure technology in fruit and vegetable juice processing were analyzed to provide reference for better application of the technology in fruit and vegetable juice production and processing.