. 2018 Jul 16;55(9):3473–3484. doi: 10.1007/s13197-018-3272-1

Table 1.

p values resulting from ANOVA for processed coriander puree

Parameter	Factor
	Pretreatment	TSS	Pretreatment * TSS
Physico-chemical properties
Moisture content (%)	0.0006^*	< 0.0001^*	0.3314
pH	0.0008^*	0.1630	0.9149
Titratable Acidity (%)	< 0.0001^*	< 0.0001^*	< 0.0001^*
a*	< 0.0001^*	0.2620	0.7844
TCD	< 0.0001^*	0.0039^*	0.0003^*
Hue angle (°)	< 0.0001^*	0.0158^*	0.3041
Chroma	0.0104^*	0.1064	0.4076
Bio-active compounds
Total chlorophyll content (mg/g)	0.0002^*	0.0075^*	0.3760
Ascorbic acid content (mg/100 g)	< 0.0001^*	0.0866	0.0666
Antioxidant capacity (%)	< 0.0001^*	0.0017^*	0.5084
Total flavonoid content (mg/g)	< 0.0001^*	0.2762	0.0303^*

^{*
p<0.05 indicates a significant effect of specific factors listed above or their combination (2-way interaction) on the physical properties, bio-active compounds and color parameters of coriander puree}