Table 4.

Changes in the color parameters of fresh-cut bell pepper during storage at 4 °C.

Process	Storage (Days)	L*	a*	b*	$\Delta \mathbf{E}$
Untreated	0	32.90 ± 2.53Aa	28.84 ± 4.47Aa	17.45 ± 3.89Aa	0
	4	30.93 ± 3.79a	28.67 ± 3.99a	20.04 ± 3.57ab	3.26
	8	31.52 ± 3.65a	33.67 ± 5.41b	26.56 ± 10.93b	10.40
HPP-400	0	31.06 ± 2.31Aa	36.38 ± 4.27Ba	27.94 ± 7.85Ba	13.05
	4	29.04 ± 3.13a	35.49 ± 6.52ab	30.30 ± 11.63a	14.97
	8	29.68 ± 2.01a	30.10 ± 4.33cd	22.15 ± 5.05ab	5.83
	12	32.00 ± 1.90a	27.70 ± 2.15cd	15.26 ± 2.35b	2.63
	16	30.01 ± 4.50a	30.50 ± 5.05bc	20.50 ± 6.36ab	4.52
	20	30.65 ± 8.613a	31.22 ± 8.79abc	21.78 ± 12.18ab	5.43
	25	30.94 ± 2.90a	25.13 ± 3.33d	14.53 ± 3.03ab	5.11
HPP-500	0	33.49 ± 1.37ABa	34.18 ± 6.54Ba	28.31 ± 14.93Bab	12.12
	4	30.08 ± 2.53ab	36.31 ± 6.69a	30.89 ± 8.42a	15.63
	8	27.83 ± 3.45b	30.75 ± 5.36b	24.16 ± 10.26bc	8.62
	12	28.01 ± 6.70b	26.82 ± 3.80b	16.76 ± 2.21c	5.34
	16	27.52 ± 3.57b	29.61 ± 4.12b	21.71 ± 5.19bc	6.91
	20	27.90 ± 3.76b	26.33 ± 2.06b	17.29 ± 3.85c	5.60
	25	31.62 ± 3.52ab	25.91 ± 4.31b	16.91 ± 6.15c	3.24

All the data were the mean ± S.D., n = 3. The capital letters within one column show significant differences at day 0 (p < 0.05). Values with different letters within one column are significantly different (p < 0.05).