Table 3.
Combined effect of blanching and HVCP on sugar content in carrot juice.
| S. No | Treatment | Sucrose g/L | Fructose g/L | Glucose g/L |
|---|---|---|---|---|
| 1 | Control | 41.04 ± 0.01 c | 18.65 ± 0.01 b | 20.52 ± 0.06 c |
| 2 | HVCP | 42.13 ± 0.03 b | 19.11 ± 0.02 a | 21.91 ± 0.02 a |
| 3 | US | 41.88 ± 0.06 b | 15.03 ± 0.03 b,c | 19.83 ± 0.04 c |
| 4 | US-HVCP | 42.36 ± 0.06 a | 16.03 ± 0.04 c | 21.23 ± 0.06 b |
Values with different letters (a–d) in same column represents that they are significantly different from each other. HVCP: High voltage atmospheric cold plasma (HVCP), US: Ultrasonic treatment, US-HVCP: Ultrasonic treatment and high voltage atmospheric cold plasma.