Table 1.
Color parameters of control (C), microwave (MW) and ultrasound (US) pre-treated “Rocha” pears dried at 50, 55 and 60 °C.
| Sample | L* | WI | ∆E |
|---|---|---|---|
| Fresh | 78.60 ± 0.90 e | 72.11 ± 1.00 f | - |
| C50 °C | 71.35 ± 1.98 c | 61.21 ± 1.21 c | 11.57 ± 0.71 d |
| MW50 °C | 55.77 ± 2.99 a | 48.35 ± 1.17 a | 23.41 ± 2.18 f |
| US50 °C | 73.77 ± 0.89 cd | 63.23 ± 0.88 cd | 9.80 ± 0.71 cd |
| C55 °C | 72.46 ± 1.66 c | 63.03 ± 0.60 cd | 10.23 ± 0.78 cd |
| MW55 °C | 58.35 ± 0.84 ab | 51.38 ± 1.15 b | 21.99 ± 0.92 f |
| US55 °C | 77.15 ± 0.42 de | 68.00 ± 0.48 e | 6.11 ± 0.32 ab |
| C60 °C | 75.06 ± 0.80 cde | 64.96 ± 0.67 d | 8.13 ± 0.71 bc |
| MW60 °C | 60.53 ± 0.68 b | 52.88 ± 0.95 b | 14.91 ± 0.81 e |
| US60 °C | 79.05 ± 0.25 e | 70.96 ± 0.21 f | 3.86 ± 0.23 a |
Values in the same column with the same letter were not significantly different (p > 0.05).