Table 3.

Pearson correlation coefficient indicating the relationship between the tested parameters in untreated, HHP-treated, and pasteurized (LPT and HPT) tomato juice after 0, 7, and 14 days of storage.

Correlation	TPC	TPI	ABTS	FRAP
TPC	—	0.668∗∗	0.914∗∗	0.609∗
TPI	0.668∗∗	—	0.735∗∗	0.484
ABTS	0.914∗∗	0.735∗∗	—	0.581∗
FRAP	0.609∗	0.484	0.581∗	—
ΔE	-0.247	0.080	-0.178	-0.090
L	-0.394	-0.500	-0.450	-0.077
a	0.505	0.213	0.375	0.491
b	-0.495	-0.461	-0.439	-0.076
PPO	0.101	0.368	0.228	-0.009
POD	0.163	0.417	0.310	-0.042

^∗Correlation is significant at the 0.05 level. ^∗∗Correlation is significant at the 0.01 level.