Effect of Preprocessing Storage Temperature and Time on the Physicochemical Properties of Winter Melon Juice

Table 1

Phenolic amino acid concentrations (mg·L⁻¹) in winter melon juices stored under different conditions.

Phenolics	Day 0	10°C day 10	10°C day 20	30°C day 10	30°C day 20
Tyr	0.405a	0.400a	0.362b	0.387ab	0.410a
Phe	0.494a	0.409a	0.642a	0.425a	0.502a
Trp1	1.110c	1.030c	1.602b	1.490b	2.081a
p-CA	0.006c	0.008b	0.010a	0.007bc	0.006c
HCA	0.009	0.006	0.007	0.008	0.011
Trp2	0.351a	0.389a	0.235b	0.367a	0.342a
Trp3	1.001bc	1.213a	0.614d	1.094ab	0.879c
Total	3.376d	3.455c	3.472c	3.778b	4.231a

Tyr: Tyrosine; Phe: Phenylalanine; Trp: Tryptophan; p-CA: p-Coumaric acid; and HCA: 4-hydroxy-3-methoxy cinnamic acid. Mean values followed by different letters within a row indicate significant differences using t-test ().