Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study

Table 2

Impact of different treatments on physicochemical analysis of watermelon-beetroot blend.

Treatments	pH	TA	TSS
	^NS	^NS	1^d	^d	^d	^a
	^NS	^NS	^e	^c	^c	^f
	^NS	^NS	^a	^b	^f	^b
	^NS	^NS	^c	^a	^b	^e
	^NS	^NS	^b	^b	^e	^d
	2^NS	^NS	^b	^b	^a	^c

Note: The different letters (a–f) in the similar column indicated the noteworthy difference in treatment results. Abbreviations: NS: nonsignificant; : control juice; : thermal treatment (100°C, 4 min); : US (25 kHz, 5 min, and 25°C); : US (25 kHz, 10 min, and 25°C); : TS (25 kHz, 5 min, and 40°C); : TS (25 kHz, 10 min, and 50°C).