Physicochemical properties of pH, °Brix and color parameters of the grapefruit juice sufficiently pasteurized by different IEF treatments^a.

Treatment conditions	pH	°Brix	L*	a*	b*	ΔE*
Untreated sample	3.77 ± 0.00a	11.2 ± 0.00a	71.22 ± 0.04d	4.21 ± 0.04c	33.25 ± 0.03c	—
900 V, 300 s, T0 = 20 °C	3.77 ± 0.00a	11.2 ± 0.04a	71.37 ± 0.04c	4.58 ± 0.11b	33.50 ± 0.12b	0.47 ± 0.07d
900 V, 400 s, T0 = 10 °C	3.77 ± 0.01a	11.3 ± 0.09a	71.51 ± 0.11bc	4.79 ± 0.08ab	33.61 ± 0.06b	0.74 ± 0.12c
1800 V, 240 s, T0 = 20 °C	3.78 ± 0.02a	11.3 ± 0.06a	71.69 ± 0.06b	4.83 ± 0.08ab	33.72 ± 0.11ab	0.91 ± 0.08b
1800 V, 180 s, T0 = 40 °C	3.76 ± 0.02a	11.4 ± 0.06a	71.72 ± 0.15ab	4.88 ± 0.12a	33.86 ± 0.14a	1.03 ± 0.18ab
2700 V, 180 s, T0 = 20 °C	3.78 ± 0.01a	11.5 ± 0.05a	72.14 ± 0.12a	4.96 ± 0.10a	33.94 ± 0.04a	1.37 ± 0.05a

^aThe conducted frequency of the induced electric field is 300 Hz. Different superscript lowercase letters in the same column indicate the significant difference at a level of 0.05.