. 2020 Aug 1;29(10):1381–1388. doi: 10.1007/s10068-020-00797-5

Table 2.

Mean values of bioactive compounds in untreated and treated peach-based beverage at different storage days

Parameters	Storage (days)	Processing method
Parameters	Storage (days)	C	CP	MW_1.5	US₉₀
TPC	0	457.40 ± 0.0004^abc**	464.19 ± 0.0005^abc**	575.92 ± 0.0006^abc***	600.61 ± 0.0002^abc***
	10	432.09 ± 0.0003^abc**	434.56 ± 0.0003^abc**	537.03 ± 0.0004^abc***	574.07 ± 0.0003^abc***
	20	430.86 ± 0.0003^abc**	412.96 ± 0.0004^abc**	452.46 ± 0.0008^abc***	536.41 ± 0.000^abc***
	30	420.61 ± 0.0002^abc**	378.39 ± 0.0004^abc**	408.08 ± 0.0004^abc***	485.18 ± 0.0004^abc***
TFC	0	169.5 ± 0.0003^abc**	167.5 ± 0.0002^abc**	175.5 ± 0.0003^abc***	177 ± 0.0004^abc***
	10	158 ± 0.0001^abc**	164 ± 0.0002^abc**	167.5 ± 0.0003^abc***	164 ± 0.0002^abc***
	20	140 ± 0.0001^abc**	150 ± 0.0001^abc**	163 ± 0.0002^abc**	159 ± 0.0002^abc**
	30	138 ± 0.0002^abc**	134 ± 0.0002^abc**	157 ± 0.0002^abc**	147.5 ± 0.0002^abc**

C control, CP conventional pasteurization, MW_1.5 microwave processed samples, US₉₀ ultrasound processed samples, ns non-significant, TPC total phenolic content, TFC total flavonoid content

No. of * in column are significantly different days (p ≤ 0.05). Values with different letters in rows are significantly different processing technique (p ≤ 0.05)