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

Table 2

The color parameters of puree blends after processing and during storage.

	Storage time (d)	Control	TP	400 MPa/2 min	500 MPa/2 min
	0	39.46 ± 1.57^A	40.80 ± 1.77^Ab	38.96 ± 1.49^Abc	38.89 ± 0.24^Abc
	3	—	40.92 ± 1.34^b	38.80 ± 1.45^bc	39.12 ± 0.99^bc
	6	—	40.24 ± 1.82^b	39.63 ± 1.41^b	39.26 ± 1.50^b
	9	—	44.20 ± 1.94^a	44.36 ± 0.60^a	43.29 ± 0.32^a
	14	—	39.54 ± 0.24^b	38.62 ± 0.44^bc	37.47 ± 0.63^c
	19	—	40.75 ± 1.53^b	37.55 ± 0.83^c	38.31 ± 0.31^bc
	24	—	40.07 ± 0.40^b	39.47 ± 0.56^bc	39.82 ± 1.36^b
	0	8.17 ± 0.69^A	9.05 ± 0.87^Aa	8.34 ± 0.76^Aabc	7.77 ± 0.20^Abc
	3	—	8.51 ± 0.68^a	8.03 ± 0.82^bc	8.38 ± 0.70^ab
	6	—	8.24 ± 0.97^a	8.59 ± 0.72^ab	8.00 ± 1.08^abc
	9	—	8.92 ± 1.92^a	9.31 ± 0.78^a	9.22 ± 0.36^a
	14	—	7.41 ± 0.41^a	8.02 ± 0.28^bc	7.01 ± 0.10^c
	19	—	8.86 ± 1.01^a	7.19 ± 0.67^c	7.71 ± 0.27^bc
	24	—	8.94 ± 0.15^a	8.38 ± 0.30^abc	8.85 ± 1.12^ab
	0	16.03 ± 1.85^A	17.52 ± 2.45^Aab	15.26 ± 1.43^Aa	14.94 ± 0.28^Aa
	3	—	17.65 ± 1.18^a	16.10 ± 1.47^a	16.29 ± 0.92^a
	6	—	15.56 ± 2.26^ab	15.19 ± 1.71^a	14.11 ± 1.65^ab
	9	—	15.13 ± 3.92^abc	15.62 ± 2.16^a	15.65 ± 1.69^a
	14	—	12.76 ± 0.45^c	12.78 ± 0.32^b	11.84 ± 0.23^b
	19	—	14.64 ± 1.73^abc	11.92 ± 1.13^b	11.99 ± 0.63^b
	24	—	14.84 ± 0.26^b	14.44 ± 0.65^a	16.00 ± 1.94^a
ΔE	0	0	5.09 ± 0.66^Aa	2.50 ± 0.47^Bbcd	1.86 ± 2.01^Bcd
	3	—	2.30 ± 1.21^bc	0.76 ± 0.28^d	1.10 ± 0.20^d
	6	—	3.69 ± 2.37^abc	2.46 ± 0.63^bcd	3.21 ± 0.68^abcd
	9	—	5.76 ± 1.74^a	5.26 ± 1.21^a	5.09 ± 0.61^a
	14	—	3.53 ± 1.73^abc	3.45 ± 1.90^abc	4.78 ± 2.20^ab
	19	—	2.05 ± 0.26^c	4.65 ± 1.75^ab	4.33 ± 1.80^abc
	24	—	2.73 ± 1.09^bc	1.90 ± 1.28^cd	2.22 ± 1.34^bcd

Note. “—,” the samples were not tested due to spoilage; all data were means ± SD, n = 6; values with different uppercase (lowercase) letters within one row (column) were significantly different ( < 0.05).