Abstract:In order to explore the suitable microwave pasteurization technology for Ninghaibai loquat juice process, compared with the traditional pasteurization, the effects of microwave pasteurization on the total number of bacteria, total phenol content, Vc content, DPPH· scavenging ability, pH, soluble solids (SSC), polyphenol oxidase (PPO) and peroxidase (POD) during the cold storage at 4℃ were determined in this study. It was found that microwave pasteurization had the same bactericidal effect with conventional pasteurization, and extending shelf life of loquat juice. Compared with traditional pasteurization, the total phenol content, Vc content and DPPH· scavenging ability were increased significantly after microwave pasteurization, the different sterilization methods had no significant effect on pH and SSC, PPO and POD were completely inactivated after microwave pasteurization. It was concluded that microwave pasteurization not only has good sterilization effect but also can keep the quality of loquat juice during the storage. This results provide theory foundation to microwave pasteurization’s application on juice industry.