Table 2.

Effect of processing on colour parameters measured in untreated, HHP-treated, and pasteurized (LPT and HPT) tomato juice after 0, 7, and 14 days of storage.

Sample		Storage time (days)
	0	7	14
L ∗
Untreated/reference	29.39 ± 0.13Aa∗∗	29.85 ± 0.01Ab	29.22 ± 0.01Aa
400 MPa/15 min	30.65 ± 0.13Ba	30.90 ± 0.01Bb	32.30 ± 0.05Bc
600 MPa/15 min	30.30 ± 0.10Ba	33.43 ± 0.03Cc	32.94 ± 0.06Cb
LPT (74°C/2 min)	34.80 ± 0.13Cc	33.98 ± 0.03Eb	33.24 ± 0.03Da
HPT (90°C/1 min)	33.45 ± 0.10Ca	33.67 ± 0.02Db	34.56 ± 0.03Dc
a ∗
Untreated/reference	23.15 ± 0.18Cc	12.71 ± 0.04Ab	12.18 ± 0.04Aa
400 MPa/15 min	24.04 ± 0.19Ca	23.28 ± 0.01Ea	23.44 ± 0.05Ca
600 MPa/15 min	23.61 ± 0.21Cb	22.30 ± 0.05Da	23.98 ± 0.02Cc
LPT (74°C/2 min)	20.08 ± 0.20Ba	19.94 ± 0.04Ca	20.94 ± 0.04Bb
HPT (90°C/1 min)	17.20 ± 0.21Aa	17.81 ± 0.04Bb	20.82 ± 0.05Bc
b ∗
Untreated/reference	24.34 ± 0.20Ab	22.23 ± 0.02Aa	22.24 ± 0.03Ba
400 MPa/15 min	26.48 ± 0.17Bc	24.38 ± 0.02Bb	23.67 ± 0.02Ca
600 MPa/15 min	26.66 ± 0.16Bc	22.19 ± 0.03Ab	20.37 ± 0.03Aa
LPT (74°C/2 min)	30.31 ± 0.20Db	28.71 ± 0.01Ca	28.93 ± 0.04Da
HPT (90°C/1 min)	28.76 ± 0.18Ca	30.15 ± 0.03Db	30.32 ± 0.05Eb
ΔE
Untreated/reference	0.00 ± 0.00Aa	10.66 ± 0.09Db	11.17 ± 0.06Db
400 MPa/15 min	2.69 ± 0.20Bab	2.32 ± 0.03Ba	3.36 ± 0.05Bb
600 MPa/15 min	2.54 ± 0.19Ba	5.88 ± 0.04Cb	6.83 ± 0.04Cc
LPT (74°C/2 min)	8.62 ± 0.20Cb	1.86 ± 0.02ABa	2.15 ± 0.04Aa
HPT (90°C/1 min)	8.45 ± 0.19Cc	1.54 ± 0.05Aa	4.09 ± 0.08Bb

The results are expressed as the mean ± SD, n = 3. ^∗Three independent measurements: L^∗ (lightness), a^∗ (redness), and b∗ (yellowness). ΔE is the colour difference between the control and processed tomato juices. ^∗∗Uppercase letters indicate differences between treatment types (in columns) on particular days of storage, whereas lowercase letters indicate differences between storage times for individual samples (in lines) (p ≤ 0.05).