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. Author manuscript; available in PMC: 2020 Mar 30.
Published in final edited form as: J Agric Food Chem. 2017 Sep 20;65(39):8578–8585. doi: 10.1021/acs.jafc.7b01380

Figure 2.

Figure 2.

Effects of storage on the (a) L*, (b) a*, and (c) b* values of HP-treated broccoli sprouts. Control is the raw, untreated broccoli sprouts. The temperature during HPP was 30 ± 2 °C. Asterisks indicate significant differences between the HP-treated samples in comparison to the control sample on the same day (*, p ≤ 0.05; **, p ≤ 0.01; ***, p ≤ 0.001; two-tailed, unpaired t test). Different letters within one treatment indicate significantly different results over time (p ≤ 0.05; ANOVA, followed by S–N–K).