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. 2019 Jul 5;8(7):244. doi: 10.3390/foods8070244

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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The results of hierarchical cluster analysis (HCA) performed using color parameters (L*, a*, b*) and concentration of betanin and vulgaxanthin. (C_0_0 = untreated beetroot cylinders; C_4.38_20 = beetroot cylinders treated by 20 pulses at 4.38 kV/cm; C_6.25_10 = beetroot cylinders treated by 10 pulses at 6.25 kV/cm; C_6.25_30 = beetroot cylinders treated by 30 pulses at 6.25 kV/cm; P_0_0 = untreated beetroot pulp; P_4.38_20 = beetroot pulp treated by 20 pulses at 4.38 kV/cm; P_6.25_10 = beetroot pulp treated by 10 pulses at 6.25 kV/cm; P_6.25_30 = beetroot pulp treated by 30 pulses at 6.25 kV/cm).