Table 4.
Main effects of fruit juice, storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends during storage.
| Parameters | TSS | pH | TA | RS | Vit C | FRAP | TMA | TPC | L* | a* | b* |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Fruit juice | |||||||||||
| Mango | 9.3a | 2.6a | 1.7a | 6.4a | 39.6b | 1.2b | 105.0b | 25.2a | 17.0a | 16.9a | 6.8a |
| Papaya | 9.1b | 2.6a | 1.4b | 6.0b | 39.3c | 1.2b | 175.8a | 19.2b | 16.5b | 15.2c | 5.8c |
| Guava | 6.2c | 2.5b | 1.4b | 5.6c | 53.7b | 2.5a | 177.8a | 17.8c | 15.7c | 16.7b | 6.2b |
| Storage temperature (°C) | |||||||||||
| 28 | 8.2a | 2.5b | 1.5b | 5.6b | 41.7b | 1.6b | 137.7b | 16.8b | 16.2b | 16.1b | 6.2b |
| 4 | 8.2b | 2.6a | 1.6a | 6.3a | 46.7a | 1.7a | 168.1a | 24.7a | 16.6a | 16.4a | 6.4a |
| Storage time (months) | |||||||||||
| 0 | 7.7d | 2.7a | 1.5b | 4.5e | 60.7a | 1.8a | 236.5a | 26.9a | 17.2a | 17.2a | 6.8a |
| 1 | 7.7d | 2.7a | 1.5b | 4.6e | 53.4b | 1.8a | 207.2b | 24.9b | 16.8b | 16.9a | 6.7a |
| 2 | 8.2c | 2.4c | 1.4bc | 4.6e | 48.0c | 1.8a | 181.4c | 22.9c | 16.4c | 16.6b | 6.7a |
| 3 | 8.2c | 2.3d | 1.3c | 5.3d | 42.9d | 1.7b | 154.6d | 21.1d | 16.2c | 16.2bc | 6.5b |
| 4 | 8.4b | 2.5b | 1.4bc | 6.5c | 39.5e | 1.5c | 121.7c | 18.9e | 16.2c | 16.1c | 6.1c |
| 5 | 8.5b | 2.4c | 1.6b | 7.1b | 34.6f | 1.4d | 94.1f | 16.6f | 16.1c | 15.5d | 5.7d |
| 6 | 8.7a | 2.7a | 1.9a | 8.5a | 30.4g | 1.3e | 71.5 g | 13.9 g | 15.7d | 15.2d | 5.3c |
TSS, total soluble solids; TA, titratable acidity; RS, reducing sugars; Vit C, vitamin C; FRAP, ferric reducing ability of plasma; TMA, total monomeric anthocyanins; TPC, total phenolic content; L*, lightness; a*, redness; b*, yellowness. Means separated in columns by main effects of Tukey's test. Numbers followed by the same letter are not significantly different (P < 0.05).