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. Author manuscript; available in PMC: 2013 Dec 4.
Published in final edited form as: J Agric Food Chem. 2010 Jul 28;58(14):10.1021/jf101180c. doi: 10.1021/jf101180c

Figure 2.

Figure 2

(a) All-trans lycopene concentrations in high lycopene (FG99-218) tomato juice processed using HPP (700 MPa, 45 °C, 10 min), thermal sterilization (0.1 MPa, 100 °C, 35 min) PATP (600 MPa, 100 °C, 10 min), and stored in the dark at different storage temperatures for 0, 2, 5, 15, 35, and 52 weeks. The untreated control had 14.65±0.66 mg lycopene/100 g juice. Values are the mean±SD of three replications. (b) cis-Lycopene concentrations in high lycopene (FG99-218) tomato juice processed using HPP (700 MPa, 45 °C, 10 min), thermal sterilization (0.1 MPa, 100 °C, 35 min) PATP (600 MPa, 100 °C, 10 min), and stored in the dark at different storage temperatures for 0, 2, 5, 15, 35, and 52 weeks. The untreated control had 1.4±0.01 mg lycopene/ 100 g juice. Values are the mean ± SD of three replications.