Table 1.
Effect of different pressure on juice physicochemical parameters.
| Juice | P (bar) | Juice (%) | pH % Inhibition | TSS (°Brix) µM Fe(II) | % Citric Acid | Ascorbic Acid Content (mg/100 mL) |
|---|---|---|---|---|---|---|
| Untreated | 0 | 45.2 ± 2.6 | 2.5 ± 0.01 c | 8.5 ± 2.1 a | 6.3 ± 1.8 a | 30.8 ± 2.7 a |
| J1 | 0.5 | - | 2.6 ± 0.02 b | 7.8 ± 2.4 b | 5.6 ± 2.0 c | 27.7 ± 3.1 d |
| J2 | 1 | - | 2.7 ± 0.03 a | 3.5 ± 2.2 c | 5.7 ± 2.1 b | 28.6 ± 2.5 c |
| J3 | 1.5 | - | 2.6 ± 0.01 b | 2.7 ± 2.4 d | 5.7 ± 2.2 b | 29.4 ± 3.0 b |
Values are expressed as means ± standard deviation of triplicates. The lowercase letters represent the significant difference vertically at p < 0.05.