Saleem SiddiquiMoza, Jessy2016-11-152016-11-152010http://krishikosh.egranth.ac.in/handle/1/85654The present investigation was done to study the effect of pulsed electric field (9000V-50 Hz) on the yield and quality of carrot juice. The PEF treatment was given either to the carrot pieces or pomace or both and the effect was evaluated on the total soluble solids, total & reducing sugars, acidity, colour (hunter lab), antioxidant activity, total carotenoids, organoleptic quality & total plate count of the treated carrot juice. The juice after packed in glass bottles and after double pasteurization stored under refrigerated conditions. The juice yield increased by 10.8 % over control when pulsed electric field was given to the carrot pieces. An increase in the total soluble solids, total and the reducing sugars & total carotenoids of the juice was observed for pieces treated with pulsed electric field & their better retention was also obtained during the storage. An increased antioxidant activity was detected for juice obtained from PEF treated pieces & pomace, which was maintained throughout the storage period. Acidity of juice remained unaffected with different treatments, however, it increased during storage. The total plate count revealed no significant effect of different treatments on microbial load of juices. No adverse effect of pulsed electric field was observed on the organoleptic quality of the juice. The juice remained acceptable for a time period of 60 days at refrigerated condition.enDiseases, Crops, Onions, Planting, Biological phenomena, Sowing, fruits, iris, Application methods, GradingThesis