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

Table 3.

p values resulting from ANOVA for frozen coriander puree

Parameter	Factor
Parameter	Freezing treatments	TSS	Freezing treatments* TSS
Physico-chemical properties
Moisture content (%)	< 0.0001	< 0.0001^*	< 0.0001
pH	0.1310	< 0.0001^*	0.9833
Titratable acidity (%)	< 0.0001^*	< 0.0001^*	0.0237^*
a*	< 0.0001^*	< 0.0001^*	< 0.0001^*
TCD	0.0005^*	< 0.0001^*	< 0.0001^*
Hue angle (°)	< 0.0001^*	< 0.0001^*	< 0.0001^*
Chroma	< 0.0001^*	< 0.0001^*	< 0.0001^*
Bio-active compounds
Totalchlorophyll content (mg/g)	< 0.0001^*	< 0.0001^*	< 0.0001^*
Ascorbicacid content (mg/100 g)	< 0.0001^*	< 0.0001^*	< 0.0001^*
Antioxidant capacity (%)	< 0.0001^*	< 0.0001^*	< 0.0001^*
Total flavonoid content (mg/g)	< 0.0001^*	< 0.0001^*	< 0.0001^*

^{*
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}