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. 2026 Oct 5;15(19):3549. doi: 10.3390/foods15193549
ΔE Color variation
ABTS 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)
ANOVA analysis of variance
CFU Colony-forming units
DAD Diode array detector
FAMEs fatty acid methyl esters
FID Flame ionization detector
FLD Fluorescence detector
GAE Gallic acid equivalent
HHP High-Hydrostatic Pressure
MG Morisca green
MR Morisca ripe
PC1 Principal component 1
PC2 Principal component 2
PCA Principal component analysis
PG Picual green
PPO Polyphenol oxidase
PR Picual ripe
PVPP polyvinylpyrrolidone
RI Ripening index
RSM Response Surface Methodology
TAA Antioxidant activity
TPC Total phenolic content