. 2019 Dec 2;9(68):39595–39603. doi: 10.1039/c9ra05280a

pH, SSC and moisture content of avocado puree after the freezing with or without uniform magnetic field^a.

Samples	pH	SSC	Moisture content
Fresh puree	6.50 ± 0.02^a	0.9 ± 0.1^b	73.76% ± 0.26%^a
Control	6.01 ± 0.03^a	2.5 ± 0.3^a	71.68% ± 0.33%^d
Freezing under B_X	6.23 ± 0.01^a	2.2 ± 0.3^a	72.70% ± 0.19%^b
Freezing under B_X+Y	6.22 ± 0.02^a	2.1 ± 0.2^a	72.23% ± 0.17%^c
Freezing under B_X+Y+Z	6.20 ± 0.05^a	2.1 ± 0.1^a	73.98% ± 0.22%^a

All data are mean ± SD. Different superscripted letters indicate significant difference within the same volume (P < 0.05).

pH, SSC and moisture content of avocado puree after the freezing with or without uniform magnetic fielda.