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

Table 3

The particle parameters of D [4, 3] values of the puree blends after processing and during storage.

	Storage time (d)	Control	TP	400 MPa/2 min	500 MPa/2 min
D [4, 3]	0	906.93 ± 19.56^A	813.70 ± 17.73^Cb	828.40 ± 9.02^BCc	851.50 ± 10.60^Bb
	3	—	846.20 ± 6.24^a	851.20 ± 15.65^a	850.20 ± 2.75^b
	6	—	815.23 ± 15.17^b	847.93 ± 10.64^ab	852.30 ± 17.27^b
	9	—	783.43 ± 9.30^c	826.70 ± 17.94^c	793.93 ± 7.81^c
	19	—	830.77 ± 2.76^ab	831.90 ± 4.00^c	907.10 ± 4.98^a
	24	—	839.37 ± 3.32^a	817.07 ± 5.96^c	841.40 ± 12.57^b

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).