Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Figure 1

The content of total soluble solid (a), total dietary fiber (b), ascorbic acid (c), total phenol content (d), total carotenoids (e), and β-carotene (f) in puree blends after processing and during storage.

(a)

(b)

(c)

(d)

(e)

(f)