Research Article

Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

Figure 1

Activity of PPO (a) and POD (b) as analysed in the untreated, HHP-treated, and pasteurized (LPT and HPT) tomato juice after 0, 7, and 14 days of storage. The (%) residual activities () are presented, where represents the initial enzyme activity determined in freshly prepared juice (ΔOD/min/g fw). Vertical bars indicate standard deviations of the means (). ND: not detected.