Color characteristics of fresh avocado puree after freezing with or without uniform magnetic fielda.
| Samples | L | a | b | ΔE |
|---|---|---|---|---|
| Fresh puree | 54.67 ± 2.82b | −5.10 ± 0.49b | 30.83 ± 1.27b | — |
| Control | 60.07 ± 2.53a | −8.62 ± 0.89c | 30.38 ± 2.05b | 12.28 |
| Freezing under BX | 60.29 ± 1.39a | −8.69 ± 0.25c | 36.30 ± 1.58a | 8.62 |
| Freezing under BX+Y | 55.40 ± 1.87b | −4.98 ± 0.02b | 31.64 ± 1.38b | 7.10 |
| Freezing under BX+Y+Z | 46.17 ± 2.37c | −3.22 ± 0.71a | 27.14 ± 2.17b | 5.46 |
a
All the data are mean ± SD. Different superscripted letters indicate significant difference within the same volume (P < 0.05).