A comparative evaluation of the use of thermal, microwave and irradiation treatments for pasteurization of ready to serve watermelon juice was undertaken to study their relative impact on residual enzyme (polyphenol oxidase and peroxidase) activities microbial population, and sensorial changes during its refrigerated storage for a period of three months. | Effect of pasteurization methods on enzyme activities, microbial and sensory evaluations in ready to serve watermelon juice (Citrullus lanatus)
