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Pressure degradation kinetics of the anthocyanin pigment content and visual color (L, a and b values) of Chinese bayberry juice were evaluated at selected pressures (400, 500 and 600MPa) and holding times (5-10 min). Results indicated that the degradation of anthocyanin content after HPP and during storage followed the first-order models, as well as the change of a and L×a×b values after HPP. The activation energies (V a ) for anthocyanin content, a and L×a×b changes Downloaded by [University of Manitoba Libraries] at 01:24 27 August 2015A c c e p t e d M a n u s c r i p t 2 after HPP were -19.845, -14.915 and -12.908 cm 3 mol -1 , respectively. V a analysis indicated that anthocyanin was more pressure sensitive than visual color parameters.

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