. 2019 Nov 19;57(4):1462–1468. doi: 10.1007/s13197-019-04181-y

Table 2.

Changes of ascorbic acid, antioxidant capacity, and total phenolic content in fresh, US HTST-treated strawberry juices over storage at room temperature

Treatments	Storage (days)	Ascorbic Acid (mg/100 mL)	Antioxidant Capacity (µmol TE/L)	Total phenolic content (mg GAE/L)
FRESH	0	254.15 ± 1.54^a	1224.23 ± 1.89 ^h	326 ± 4.2^d
	2	223.23 ± 1.25^b	1221.10 ± 1.77 ^h	275 ± 3.3^e
	5	207.43 ± 2.11^c	998.22 ± 1.23ⁱ	269 ± 1.8^e
	7	188.42 ± 0.93^d	925.35 ± 1.99ⁱ	248 ± 2.3^e
	14	165.19 ± 1.04^e	897.14 ± 1.04ⁱ	165 ± 3.2^f
HTST	0	255.65 ± 1.18^a	1554.73 ± 1.43 ^g	337 ± 6.6^d
	2	225.23 ± 1.13^b	1524.12 ± 1.28 ^g	282 ± 7.3^e
	5	205.19 ± 2.45^c	1234.67 ± 1.34 ^h	277 ± 2.6^e
	7	184.45 ± 1.14^d	1038.41 ± 1.12ⁱ	246 ± 8.3^e
	14	163.72 ± 2.22^e	911.54 ± 1.43ⁱ	194 ± 1.8^f
US5	0	254.89 ± 2.32^a	2480.45 ± 1.66^d	435 ± 4.3^c
	2	226.21 ± 2.17^b	2126.16 ± 1.64^e	434 ± 5.8^c
	5	224.25 ± 1.65^b	1525.12 ± 1.92 ^g	338 ± 6.5^d
	7	202.86 ± 1.09^c	1514.36 ± 1.98 ^g	325 ± 7.2^d
	14	183.20 ± 2.97^d	1224.35 ± 1.48 ^h	323 ± 7.6^d
US10	0	255.75 ± 1.34^a	2927.19 ± 1.64^c	545 ± 2.5^b
	2	249.43 ± 2.16^a	2475.24 ± 1.67^d	444 ± 4.1^c
	5	249.20 ± 2.78^a	2325.55 ± 1.88^d	437 ± 2.8^c
	7	225.64 ± 1.97^b	1984.48 ± 1.45^f	328 ± 1.2^d
	14	206.24 ± 1.58^c	1456.15 ± 1.23 ^g	325 ± 4.4^d
US15	0	255.97 ± 1.15^a	3657.18 ± 1.44^a	697 ± 7.7^a
	2	253.39 ± 2.16^a	3180.23 ± 1.31^b	646 ± 7.3^a
	5	255.18 ± 2.12^a	2913.77 ± 1.82^c	597 ± 8.9^b
	7	227.42 ± 2.14^b	2418.65 ± 1.44^d	528 ± 5.3^b
	14	206.60 ± 1.79^c	2027.72 ± 1.73^e	427 ± 5.5^c

^a–iThe same letters in each treatment show that treatment means for different storage times are not significantly different (p > 0.05)