Abstract:Clear cucumber juice was treated by high-temperature short-time（HTST） and ultra-high pressure（UHP） processes to evaluate its sensory quality,nutritional quality,physicochemical properties,and aerobic plate count. The results showed that the L* value of cucumber juice was significantly increased （P<0.05） by HTST （85 ℃,5 min） and UHP （600 MPa,5 min） treatment,and the chlorophyll a and b,as well as total chlorophyll contents in the UHP treatment group were significantly higher than those in the HTST group and the control group （P<0.05）. However,there were no significant differences （P>0.05） in pH,soluble solids,titratable acid,and ascorbic acid between UHP and HTST groups. Moreover,the aerobic plate count in the UHP and HTST groups was 4.87 lg（CFU/mL） and 5.79 lg（CFU/mL） after 12 d of storage,which was significantly lower than that of the control group at 7.57 lg（CFU/mL） （P<0.05）. In terms of texture characteristics,cucumber juice exhibited pseudoplastic non-Newtonian fluid properties,and both UHP and HTST treatment reduced the shear stress of cucumber juice. In addition,the main volatile aroma components in cucumber juice were alcohols and aldehydes. After UHP and HTST treatment,the contents of alcohols in cucumber juice decreased by 35.89% and 48.53%,respectively,and the aldehydes increased by 83.89% and 93.30%,respectively. Therefore,UHP treatment could better maintain the sensory quality and nutritional value of cucumber juice,reduce the number of microorganisms,and have a greater potential for development.