A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions

Table 3

Colour changes in samples compared to control during 21 days of refrigerated storage.

Control

HPP 400 MPa 3 min

HPP 500 MPa 3 min

HPP 600 MPa 3 min

TT 75°C 15 s

°

°

°

°

°

D0

c

b

a

b

b

a.A

c.A

c.C

c.A

c.A

a.A

d.A

c.A

c.A

d.A

bc

d

b

b.c.

c.d

a.B.C

a.A

c.C

a.A

a.A

D7

c.B

c.B

b.c.A

b.A

c.d.B

c.B

d.B

c.d.A.B

b.A

d.B

b

c

d

b.

c

a.C

b.B

a.A

b.B

b.B

D14

c.C

d.C

b.c.B

a.A

c.C

b.B

b.C

c.A.B

b.A

b.C

b

c

c

c.

c

a.A.B

a.B

b.B

a.B

a.B

D21

c.d.C

c.D

b.B

a.b\.A

b.D

c.d.C

b.c.D

b.B

b.A

b.D

6c

b.c

c

a.b.

b

a.A

a.B

a.B

a.B

a.B

Different letters indicate significant differences () among days (small caps) and sample treatments (capital letters) by post hoc Tukey’s test. Rows = difference between processes (); columns = difference between measures ().