Table 3.

Changes in contents of L-ascorbic acid L-dehydroascrobic acid and in ΔE color coefficient in pasteurized purée (90 °C, 15 min) and purée preserved with HPP (500 MPa, 15 min, 50 °C) during storage (mg/100 g FW)

	TP				HPP
	AA	DHAA	AA + DHAA	ΔE	AA	DHAA	AA + DHAA	ΔE
Untreated	37.49 ± 0.77a	15.89 ± 0.72a	53.38 ± 0.95a	–	37.49 ± 0.77a	15.89 ± 0.72a	53.38 ± 0.95a	–
Weeks of storage
0	14.93 ± 0.16b	5.55 ± 0.39b	20.48 ± 0.33b	3.03 ± 0.03f	16.28 ± 0.28b	16.28 ± 0.28a	37.88 ± 0.18b	2.25 ± 0.03g
2	6.90 ± 0.11c	2.67 ± 0.19c	9.57 ± 0.10c	4.32 ± 0.04d	10.96 ± 0.10c	10.96 ± 0.10b	11.56 ± 0.12c	1.56 ± 0.04f
4	6.52 ± 0.11d	2.47 ± 0.03d	8.99 ± 0.14d	4.44 ± 0.03c	0.78 ± 0.00d	0.78 ± 0.00c	1.51 ± 0.03d	1.17 ± 0.06e
6	2.04 ± 0.03e	1.69 ± 0.16e	3.74 ± 0.14e	4.05 ± 0.05e	nd	nd	nd	3.52 ± 0.04d
8	0.83 ± 0.16f	nd	0.83 ± 0.16f	4.41 ± 0.06c	nd	nd	nd	3.66 ± 0.05c
10	nd	nd	nd	5.81 ± 0.05b	nd	nd	nd	4.32 ± 0.06b
12	nd	nd	nd	7.21 ± 0.04a	nd	nd	nd	5.05 ± 0.03a

Data mean ± SD (n = 4), FW fresh weight, TP thermal pasteurization, HPP high pressure processing, AA L-ascorbic acid, DHAA L-dehydroascorbic acid, nd not detected

ΔE = [(ΔL*)² + (Δa*)² + (Δb*)²]^1/2, where L* (lightness/darkness), a* (red/green), and b* (yellow/blue). Mean values denoted with the same letter do not differ significantly at p value ≤0.05