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The juice samples were analysed periodically (0, 1, 2, 5, 10, 20, 30, 40, 50 and 60 days) during 60 days of storage period and results were compared with thermally processed as well as with untreated (fresh juice) samples.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Slight variations had been observed in the quality parameters like <jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content>, \u00b0Brix and total acidity. Other parameters like colour values, antioxidant activity, total phenols and total flavonoids were varied significantly (<jats:italic>P<\/jats:italic> &lt; 0.05) in between the treated (<jats:styled-content style=\"fixed-case\">HPP<\/jats:styled-content> and thermal) and untreated juice samples. The microbial counts of the <jats:styled-content style=\"fixed-case\">HPP<\/jats:styled-content> treated samples were lower than the other samples. Sensory results also showed similar results to those of the other analyses that the treated samples were better for consumption rather than the untreated samples. The shelf\u2010life of the <jats:styled-content style=\"fixed-case\">HPP<\/jats:styled-content> processed elephant apple juice was established as 60 days at 4\u2009\u00b0C.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This study showed that application of <jats:styled-content style=\"fixed-case\">HPP<\/jats:styled-content> effectively maintained quality attributes and extended shelf life of the elephant apple juice. It may be suggested that application of <jats:styled-content style=\"fixed-case\">HPP<\/jats:styled-content> could be considered for commercial application during storage and marketing. \u00a9 2016 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7878","type":"journal-article","created":{"date-parts":[[2016,7,5]],"date-time":"2016-07-05T04:34:29Z","timestamp":1467693269000},"page":"1404-1411","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":71,"title":["Quality comparison of elephant apple juices after high\u2010pressure processing and thermal treatment"],"prefix":"10.1002","volume":"97","author":[{"given":"Prakash Kumar","family":"Nayak","sequence":"first","affiliation":[{"name":"Department of FET Central Institute of Technology  Kokrajhar Assam 783370 India"},{"name":"Centre of Food Sc. and Tech. 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