. 2021 Oct 28;10(11):2606. doi: 10.3390/foods10112606

Table 1.

Physicochemical changes of cantaloupe juice after PEF treatment.

Treatments	Electrical Conductivity (μS/cm)	pH	Total Soluble Solids (%)	ΔE	Vitamin C (mg/100 mL)
Control	1821 ± 3.77 ^b	6.44 ± 0.01 ^a	2.51 ± 0.01 ^b	——	1.149 ± 0.02 ^a
90 °C	1843 ± 4.24 ^a	6.45 ± 0.00 ^a	2.85 ± 0.03 ^a	3.08 ± 0.04 ^b	0.748 ± 0.01 ^b
30 kV/cm	1818 ± 5.66 ^b	6.44 ± 0.02 ^a	2.50 ± 0.04 ^b	1.58 ± 0.12 ^d	0.924 ± 0.01 ^a
TP + 30 kV/cm	1812 ± 1.41 ^b	6.45 ± 0.00 ^a	2.50 ± 0.01 ^b	5.86 ± 0.00 ^a	1.013 ± 0.04 ^a
20 kV/cm + 55 °C	1823 ± 1.41 ^b	6.45 ± 0.01 ^a	2.50 ± 0.02 ^b	1.81 ± 0.07 ^c	0.997 ± 0.02 ^a

Data are expressed as mean ± standard deviation. Significant differences within a column are indicated by different letters (p < 0.05). Control, untreated cantaloupe juice; 90 °C, treated at 90 °C for 3 min; 30 kV/cm, treated at 30 kV/cm for 400 μs; TP + 30 kV/cm, treated with 400 mg/kg tea polyphenols and then treated at 30 kV/cm for 400 μs; 20 kV/cm + 55 °C, treated at 20 kV/cm for 400 μs and then treated at 55 °C for 5 min.