Table 4.

Changes in total phenols, scavenging DPPH radicals, and β-carotene 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	Treatment	Storage Time (Days)
		0	3	6	9	12	15
Total phenols (mg/100 mL)	Control	1.37 ± 0.03 abE*	1.83 ± 0.03 aD	5.89 ± 0.29 aB	7.53 ± 0.04 aA	5.61 ± 0.01 aB	4.61 ± 0.07 bC
	Blanching	0.94 ± 0.03 cE	1.23 ± 0.06 bE	2.16 ± 0.21 bD	3.51 ± 0.40 bC	5.13 ± 0.01 bB	6.71 ± 0.06 aA
	HPP	1.63 ± 0.03 aD	1.77 ± 0.03 aC	1.83 ± 0.03 cC	2.23 ± 0.03 cA	1.93 ± 0.01 dB	2.17 ± 0.03 cA
	Blanching + HPP	1.30 ± 0.24 bD	1.34 ± 0.11 bD	2.37 ± 0.03 bC	3.11 ± 0.03 bB	4.24 ± 0.01 cA	4.59 ± 0.04 bA
Scavenging DPPH radicals (%)	Control	17.99 ± 0.88 bD	23.04 ± 0.42 cC	27.05 ± 0.96 bA	27.16 ± 0.55 bA	27.28 ± 0.16 bA	25.05 ± 0.32 bB
	Blanching	29.69 ± 0.42 aC	30.87 ± 0.27 aBC	30.97 ± 0.42 aBC	32.08 ± 0.16 aAB	32.92 ± 0.82 aA	30.46 ± 0.47 aC
	HPP	17.03 ± 0.42 bA	18.44 ± 1.25 dA	18.31 ± 0.99 cA	16.85 ± 1.40 cA	15.94 ± 0.42 cA	15.94 ± 0.42 cA
	Blanching + HPP	28.69 ± 0.95 aA	28.23 ± 0.83 bA	27.78 ± 0.83 bA	27.32 ± 0.71 bA	26.87 ± 0.69 bA	24.00 ± 0.69 bB
β-carotene (μg/mL)	Control	0.551 ± 0.008 bC	0.592 ± 0.029 aB	0.613 ± 0.017 abB	0.667 ± 0.014 aA	0.659 ± 0.004 bA	0.647 ± 0.011 cA
	Blanching	0.563 ± 0.010 bC	0.576 ± 0.002 abCD	0.591 ± 0.003 bC	0.583 ± 0.001 cD	0.611 ± 0.005 dB	0.731 ± 0.010 bA
	HPP	0.605 ± 0.006 aD	0.608 ± 0.009 aD	0.642 ± 0.017 abC	0.644 ± 0.001 bC	0.683 ± 0.008 aB	0.764 ± 0.009 aA
	Blanching + HPP	0.556 ± 0.009 bD	0.538 ± 0.009 bD	0.611 ± 0.010 aC	0.596 ± 0.004 cC	0.642 ± 0.001 cB	0.751 ± 0.005 abA

* 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).