Table 2.

Changes in pH, total soluble solids (TSS), and total titratable acidity (TTA) in untreated (control), blanching, HPP (600 MPa for 3 min, 20 °C), and blanching combined with HP-treated carrot juice during 15 days of storage at 4 °C.

Quality Attributes	Treatments	Storage Time (Days)
		0	3	6	9	12	15
pH	Control	6.15 ± 0.10 aA*	6.23 ± 0.10 aA	5.91 ± 0.10 cB	5.82 ± 0.10 bC	4.37 ± 0.10 dD	4.27 ± 0.10 dE
	Blanching	5.84 ± 0.10 cB	5.87 ± 0.10 cB	6.06 ± 0.10 bA	6.00 ± 0.13 aA	5.60 ± 0.07 cC	5.42 ± 0.10 cD
	HPP	6.00 ± 0.10 bC	6.12 ± 0.10 bB	6.23 ± 0.05 aA	6.15 ± 0.15 aAB	6.17 ± 0.18 aAB	5.81 ± 0.10 bC
	Blanching + HPP	5.59 ± 0.10 dD	5.76 ± 0.10 dC	5.94 ± 0.08 cAB	5.90 ± 0.10 bAB	5.84 ± 0.25 bBC	5.98 ± 0.20 aA
TSS (°Brix)	Control	2.03 ± 0.10 aA	2.00 ± 0.10 aA	1.97 ± 0.10 aAB	1.83 ± 0.10 aB	1.23 ± 0.10 bC	1.23 ± 0.10 bC
	Blanching	2.07 ± 0.12 aA	1.93 ± 0.10 abA	1.97 ± 0.10 aA	1.93 ± 0.10 aA	1.57 ± 0.10 aB	1.13 ± 0.10 bC
	HPP	1.83 ± 0.10 bA	1.88 ± 0.10 bcA	1.93 ± 0.10 aA	1.83 ± 0.10 aA	1.63 ± 0.10 aB	1.60 ± 0.10 aB
	Blanching + HPP	1.73 ± 0.10 b AB	1.82 ± 0.10 cAB	1.90 ± 0.10 aA	1.90 ± 0.10 aA	1.63 ± 0.10 aB	1.63 ± 0.10 aB
TTA (%)	Control	0.027 ± 0.001 bE	0.025 ± 0.006 bE	0.043 ± 0.003 aD	0.058 ± 0.001 aC	0.150 ± 0.011 aB	0.162 ± 0.002 aA
	Blanching	0.027 ± 0.001 bC	0.032 ± 0.002 aC	0.032 ± 0.003 aC	0.040 ± 0.002 bB	0.042 ± 0.001 bB	0.084 ± 0.001 bA
	HPP	0.032 ± 0.001 aC	0.037 ± 0.002 aB	0.041 ± 0.003 aA	0.040 ± 0.002 bAB	0.038 ± 0.002 bB	0.039 ± 0.001 cAB
	Blanching + HPP	0.028 ± 0.002 bC	0.037 ± 0.002 aB	0.046 ± 0.003 aA	0.041 ± 0.001 bAB	0.040 ± 0.001 bB	0.038 ± 0.001 cB

* All data were the means ± standard deviation of three replicates (n = 3). ^a–d: different letters in the same column indicate significant differences (p < 0.05); ^A–E: different letters in the same row indicate significant differences (p < 0.05).