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. 2023 Aug 3;2023:6618300. doi: 10.1155/2023/6618300

Table 3.

The influence of pH (mango purée) on the color (L, a, and b) of mango fruit bar.

pH L a b Color
3 41.14 ± 0.61a 30.92 ± 0.26a 14.54 ± 0.52a graphic file with name IJFS2023-6618300.tab3.i001.jpg
3.3 38.06 ± 0.22b 31.22 ± 0.40a 12.35 ± 0.31b graphic file with name IJFS2023-6618300.tab3.i002.jpg
3.5 37.98 ± 0.54bc 31.02 ± 0.56a 12.71 ± 0.41b graphic file with name IJFS2023-6618300.tab3.i003.jpg
3.7 36.55 ± 0.60c 31.16 ± 0.37a 11.64 ± 0.21c graphic file with name IJFS2023-6618300.tab3.i004.jpg

Noted: different letters (a–c) in same column represent statistically significant differences (p < 0.05).