The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and functional components. It was observed that the pH and the cloud values of all processed juice samples reduces with the storage time, whereas, the total soluble solids almost remain consistent particularly in microwave and ultrasound treated samples. While storage period causes the decrement in total phenolic content (TPC) and total flavonoid content of treated beverage samples, but ultrasound processing showed greater retention of TPC value up to 5.7% more than other techniques during storage. The similar trend was observed for antioxidant activity where the ultrasound treatment showed improved free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activities except ferric ion reducing antioxidant power after 30 days of storage.

桃功能饮料在 90 °C 巴氏杀菌 10 分钟、850 W 功率微波 1.5 分钟和频率 20 kHz 超声 90 分钟后，在冰箱中保存长达 30 天，以检查发生的变化其理化特性和功能成分。据观察，所有加工过的果汁样品的 pH 值和浊度值随着储存时间的延长而降低，而总可溶性固体几乎保持一致，特别是在微波和超声波处理的样品中。虽然储存时间会导致处理后饮料样品的总酚含量 (TPC) 和总黄酮含量下降，但超声处理在储存过程中显示出比其他技术更高的 TPC 值保留率高达 5.7%。