Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

Figure 2

Comparison of physical and chemical properties of lyophilized lemon slices: (a) the total titratable acid content of lyophilized lemon slices in different treatment groups (G1: lyophilized lemon slice at 0 d; G2: lyophilized lemon slices at 7 d; G3: lyophilized lemon slices with LPP treatment at 7 d); (b) the total sugar content of lyophilized lemon slices in different treatment groups; (c) the vitamin C content of lyophilized lemon slices in different treatment groups; (d) the total phenol content of lyophilized lemon slice in different treatment groups.

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(b)

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