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

Figure 2

The antioxidant capacity of DPPH (a) and FRAP (b) and the relative residual activity of PPO (c) and PME (d) of puree blends after processing and during storage.

(a)

(b)

(c)

(d)