Table 4.

Total anthocyanins and degradation index in gooseberry jams during storage

Analysed componenta	Type of jamsb	Storage time/temperature
		0	6 months		p valuec	0	12 months		p value
			10 °C	20 °C			10 °C	20 °C
Total anthocyanins (mg/100 g)	G0	1.4 ± 0.2aA	1.4 ± 0.5aA	1.3 ± 0.3aA	0.842	1.4 ± 0.2aA	1.2 ± 0.6aA	1.0 ± 0.3aA	0.482
	GCh	35.3 ± 2.8aB	26.4 ± 1.5bB	23.4 ± 3.3bB	0.001	35.3 ± 2.8aB	20.0 ± 1.3bB	12.8 ± 1.5cB	< 0.001
	GE	18.6 ± 1.3aC	15.7 ± 2.8aC	11.3 ± 1.5bC	0.002	18.6 ± 1.3aC	12.1 ± 1.2bC	9.5 ± 1.0cC	< 0.001
	GJ	1.1 ± 0.3aA	1.1 ± 0.1aA	0.9 ± 0.3aA	0.295	1.1 ± 0.3aA	0.9 ± 0.1abA	0.7 ± 0.2bA	0.032
	GF	2.5 ± 0.1aA	1.9 ± 0.2bA	1.6 ± 0.4bA	0.002	2.5 ± 0.1aA	1.6 ± 0.2bA	1.1 ± 0.4cA	0.001
	GWG	2.1 ± 0.4aA	1.8 ± 0.2aA	1.6 ± 0.3aA	0.115	2.1 ± 0.4aA	1.5 ± 0.2bA	1.3 ± 0.2bA	0.004
p value		< 0.001	< 0.001	< 0.001		< 0.001	< 0.001	< 0.001
Degradation index	G0	1.28 ± 0.34aA	1.34 ± 0.30aA	1.42 ± 0.40aA	0.844	1.28 ± 0.34aA	1.63 ± 0.41aA	1.75 ± 0.40aA	0.238
	GCh	1.27 ± 0.04aA	1.30 ± 0.04aA	1.43 ± 0.08bA	0.006	1.27 ± 0.04aA	1.46 ± 0.09bA	1.84 ± 0.42cA	< 0.001
	GE	1.25 ± 0.10aA	1.36 ± 0.06aA	1.47 ± 0.26bA	0.008	1.25 ± 0.10aA	1.56 ± 0.10bA	1.71 ± 0.48bA	0.015
	GJ	1.28 ± 0.36aA	1.27 ± 0.29aA	1.30 ± 0.30aA	0.994	1.28 ± 0.36aA	1.53 ± 0.25aA	1.66 ± 0.45aA	0.358
	GF	1.30 ± 0.06aA	1.36 ± 0.39aA	1.37 ± 0.19aA	0.919	1.30 ± 0.06aA	1.52 ± 0.25bA	1.63 ± 0.54bA	0.013
	GWG	1.26 ± 0.17aA	1.37 ± 0.19aA	1.39 ± 0.13aA	0.512	1.26 ± 0.17aA	1.49 ± 0.13bA	1.56 ± 0.22bA	0.018
p value		0.999	0.974	0.948		0.999	0.919	0.949

^aValues are presented as mean value ± SD (n = 4) and expressed of fresh matter. Different letters (a–c) in the same rows or (A–C) in the same columns indicate significant differences (p < 0.05)

^bType of jams: G0—gooseberry jam without plant ingredients, GCh—jam with 15% addition of chokeberry, GE—jam with 15% addition of elderberry, GJ—jam with 8% addition of Japanese quince, GF—jam with 3% addition of flax seeds, GWG—jam with 3% addition of wheat germ

^cOne-way ANOVA, analysis of variance