Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes

•Equivalent nonthermal processes' effects on shelf life of strawberry juice quality.•HPP is the best in terms of juice shelf life and phytochemical content enhancement.•Ultrasound and HPP extended the shelf life of strawberry juice by at least 42 days.•PEF extended the shelf life of strawberry juice by at least 28 days.•Multivariate analysis allowed simultaneous evaluation of quality characteristics.