Effects of UV-C Combined with Different Antioxidants on Storage Quality and Flavor of Selenium-Sand Melon Juice

Selenium-sand melon (Cucumis melo L.) juice (SSJ) is valued for its lycopene and organic selenium content, but its shelf-life is limited by heat-labile nutrients and postharvest microbial spoilage. Non-thermal strategies that combine UV-C with natural antioxidants are therefore of interest. This study quantified the individual and interactive effects of UV-C alone or with four antioxidant systems on microbial safety, bioactive retention, and the flavor stability of SSJ under extreme contaminatio