Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice.

The three pumpkin juices differed significantly under the same power treatment, with the US200 treatment group showing a highly significant difference between C. maxima , C. moschata , and C. pepo juices ( P < 0.01).

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pepo juice also showed an increasing trend, increasing to 43.35 μmol/mL after a maximum power of 400 W and 10 min of treatment, an increase of 15.87%, and the maximum resistance of C. pepo juice (44.47 μmol/mL) under US300 treatment, an increase of 18.84%.

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