الفهرس 
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Abstract
ABSTRACT
The aim of this research is to improve the quality and shelf-life of mango and guava nectars using ozone and/or in combination with thermal hurdle treatments. The effects of four treatments i.e. pasteurization at 92±1°C for 16 sec; (T1), sterilization at100±1°C for 15 sec; (T2), ozone with40 ppm at 70 °C for 30 min; (T3), and ozone with 20 ppm at 76 °C 30 min; (T4) on the physical, chemical, sensory, and microbiological quality of mango and guava nectars were evaluated. The chemical analysis i.e. moisture, available carbohydrates, and mineral contents have non significant differences (P > 0.05) between all treatments. The T1 had significantly lower (P < 0.05) in ash and crude fiber contents than the other treatments (P < 0.05). The color values demonstrated that L* value was the highest in T2, while a* and b* was the highest in T3 and T4 up to 6 months of storage. Ozone treatment, particularly T4, maintained the lowest titratable acidity