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. 2017 Feb 20;54(3):832–841. doi: 10.1007/s13197-017-2529-4

Fig. 2.

Fig. 2

Kinetics of changes of the total content of anthocyanins during storage of puree preserved with TP and HPP (500 MPa, 15 min, 50 °C). Slopes of the lines are equal to reaction rates. Data mean and standard deviations (n = 4); TP thermal pasteurization (dotted line); HPP high pressure processing (solid line); k kinetic rate constant [days−1]; t1/2: half-life [days]