IN RECENT YEARS, DEMAND FOR HIGH QUALITY, SHELF-STABLE CONVENIENCE FOODS WITH NATURAL FLAVOR, GOOD SENSORY ATTRIBUTES, AND NO SYNTHETIC ADDITIVES HAS INCREASED EXPONENTIALLY. THIS DEMAND HAS TRIGGERED THE NEED FOR THE DEVELOPMENT OF MINIMALLY PROCESSED FRUIT JUICES, USING CONTINUOUS FLOW HIGH-PRESSURE PROCESSING (CFHPP) TECHNOLOGY. THE PROPOSED RESEARCH WILL IMPROVE OUR UNDERSTANDING OF THE CHEMICAL AND BIOLOGICAL PROPERTIES OF FOODS, WHICH WILL IMPROVE THE QUALITY, SHELF-LIFE, CONVENIENCE, NUTRIENT VALUE, AND SENSORY ATTRIBUTES OF NOVEL PRODUCTS. IN ADDITION, THE PROCESSED JUICES WILL BE STORED FOR THREE MONTHS IN MARKET-SIMULATED REFRIGERATED CONDITIONS AND PERIODICALLY EVALUATE FOR FLAVOR, MICROBIAL SAFETY AND SENSORY QUALITIES. THE SPECIFIC OBJECTIVES OF THIS PROJECT WILL BE, (1) DEVELOP PROCESSING PARAMETERS FOR GRAPEFRUIT, WATERMELON, CANTALOUPE, AND BLUEBERRY JUICES USING CFHPP; (2) EVALUATE THE SHELF-LIFE OF PROCESSED JUICES AT MARKET-SIMULATED REFRIGERATED CONDITIONS BY MEASURING MICROBIAL GROWTH, QUALITY PARAMETERS, AND ENZYMATIC ACTIVITIES; (3) DETERMINE THE SENSORY ATTRIBUTES AND AROMA PROFILES OF PROCESSED FRUIT JUICES BY HEADSPACE GAS CHROMATOGRAPHY-MASS SPECTROMETRY; AND (4) ELUCIDATE THE EFFECTS OF PROCESSING AND STORAGE ON NUTRIENTS BIOACCESSIBILITY AND LEVELS, AND CHEMISTRY VITAMIN C, CAROTENOIDS, LIMONOIDS, FLAVONOIDS, L-CITRULLINE, PHENOLIC ACIDS, AND ANTHOCYANINS.THE EXPECTED OUTCOME OF THE PROPOSED PROJECT WILL BE 'IMPROVING FOOD QUALITY' BY PROVIDING PROOF-OF-CONCEPT TO DEVELOP A HIGH QUALITY FRUIT JUICES USING CFHPP, WHICH WILL BENEFIT CONSUMERS/STAKEHOLDERS.