Table 2.
Variations in quality of coriander puree during pretreatments
| Parameter | TSS (°Brix) | Treatments | |||
|---|---|---|---|---|---|
| T1 | T2 | T3 | |||
| Physico-chemical properties | |||||
| Moisture content (%) | 2.5 | 92.10 ± 0.45aA | 92.12 ± 0.86aA | 90.81 ± 0.84aA | |
| 3.5 | 89.62 ± 0.20aB | 88.19 ± 1.32abB | 87.12 ± 0.45bB | ||
| 4.5 | 89.12 ± 1.09aB | 87.19 ± 0.76bB | 87.09 ± 1.09bB | ||
| Control | 87.18 ± 1.41 | ||||
| Fresh | 83.29 ± 1.95 | ||||
| pH | 2.5 | 5.32 ± 0.39aA | 4.24 ± 0.11bA | 4.87 ± 0.26abA | |
| 3.5 | 5.23 ± 0.21aA | 4.54 ± 0.47aA | 5.06 ± 0.12aA | ||
| 4.5 | 5.61 ± 0.56aA | 4.76 ± 0.45bA | 5.17 ± 0.64abA | ||
| Control | 5.04 ± 0.03 | ||||
| Fresh | 5.18 ± 0.03 | ||||
| Titrable acidity (%) | 2.5 | 5.71 ± 0.56aA | 16.00 ± 0.23bA | 11.23 ± 0.26cAB | |
| 3.5 | 4.76 ± 0.43aA | 12.12 ± 1.20bB | 9.27 ± 0.53cA | ||
| 4.5 | 4.12 ± 0.78aA | 8.22 ± 2.15bC | 11.52 ± 0.76cB | ||
| Control | 14.72 ± 0.54 | ||||
| Fresh | 10.94 ± 1.25 | ||||
| a* | 2.5 | (− 5.76) ± 1.85aA | (− 3.17) ± 1.08bA | (− 4.69) ± 0.90abA | |
| 3.5 | (− 6.91) ± 2.04aA | (− 3.12) ± 0.75bA | (− 5.20) ± 0.46abA | ||
| 4.5 | (− 7.74) ± 1.11aA | (− 3.50) ± 0.86bA | (− 5.30) ± 1.03abA | ||
| Control | − 8.79 ± 0.81 | ||||
| Fresh | − 9.13 ± 0.65 | ||||
| TCD | 2.5 | 3.45 ± 0.52aA | 4.33 ± 1.15abA | 5.78 ± 1.30bAB | |
| 3.5 | 4.65 ± 0.78aA | 7.68 ± 1.20bB | 4.22 ± 1.56aA | ||
| 4.5 | 2.96 ± 0.56aA | 9.13 ± 0.23bB | 6.91 ± 0.76cB | ||
| Control | 1.21 ± 0.17 | ||||
| Fresh | – | ||||
| Hue angle (°) | 2.5 | 56.83 ± 3.95aA | 60.85 ± 1.23aA | 57.11 ± 0.72aA | |
| 3.5 | 57.71 ± 5.36aA | 69.49 ± 0.33bB | 61.27 ± 1.39aA | ||
| 4.5 | 57.69 ± 3.75aA | 66.75 ± 1.87bAB | 60.51 ± 4.27abA | ||
| Control | 52.14 ± 1.61 | ||||
| Fresh | 49.08 ± 3.58 | ||||
| Chroma | 2.5 | 13.13 ± 1.52aA | 12.65 ± 2.15aA | 12.22 ± 0.57aA | |
| 3.5 | 12.98 ± 3.16aA | 9.07 ± 0.66bA | 11.05 ± 0.63abA | ||
| 4.5 | 13.31 ± 1.73aA | 9.08 ± 0.13bA | 10.61 ± 2.79abA | ||
| Control | 7.96 ± 0.86 | ||||
| Fresh | 7.36 ± 1.10 | ||||
| Bio-active compounds | |||||
| Total chlorophyll content (mg/g) | 2.5 | 40.12 ± 0.42aA | 36.83 ± 2.15aA | 38.42 ± 1.31aA | |
| 3.5 | 45.71 ± 0.78aAB | 37.78 ± 4.28bA | 41.23 ± 0.58abA | ||
| 4.5 | 48.06 ± 1.41aB | 38.44 ± 6.13bA | 42.33 ± 0.76bA | ||
| Control | 63.61 ± 5.57 | ||||
| Fresh | 64.22 ± 3.96 | ||||
| Ascorbic acid content (mg/100 g) | 2.5 | 21.39 ± 1.07aA | 29.90 ± 0.32bA | 17.54 ± 5.00aA | |
| 3.5 | 19.54 ± 0.86abA | 24.24 ± 2.40bB | 18.54 ± 1.06aA | ||
| 4.5 | 18.23 ± 1.58aA | 22.58 ± 2.09bB | 19.71 ± 4.52aA | ||
| Control | 29.44 ± 1.08 | ||||
| Fresh | 30.49 ± 0.58 | ||||
| Antioxidant capacity (%) | 2.5 | 81.02 ± 0.62aA | 85.17 ± 2.15aA | 69.27 ± 1.23bA | |
| 3.5 | 82.32 ± 0.78aA | 83.14 ± 2.04aA | 72.12 ± 1.36bA | ||
| 4.5 | 86.23 ± 2.81abA | 88.92 ± 3.46aA | 79.37 ± 8.52bB | ||
| Control | 84.31 ± 0.48 | ||||
| Fresh | 77.09 ± 1.52 | ||||
| Total flavonoid content (mg/g) | 2.5 | 7.21 ± 0.47aA | 6.42 ± 0.43bA | 7.24 ± 0.10aA | |
| 3.5 | 7.43 ± 0.15aA | 7.02 ± 0.24aB | 7.05 ± 0.33aA | ||
| 4.5 | 7.62 ± 0.11aA | 6.34 ± 0.05bA | 7.22 ± 0.15aA | ||
| Control | 7.59 ± 0.17 | ||||
| Fresh | 8.28 ± 1.10 | ||||
Same lowercase letters indicate non−significant difference between pretreatments. same uppercase letters indicate non-significant difference between tss levels