Research Article

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

Figure 2

Average total bacterial count (a), total yeast count (b), and total mould count (c) as analysed in the untreated, HHP-treated, and pasteurized (LPT and HPT) tomato juice after storage for 0, 7, and 14 days. The mean values denoted with the same letter are not significantly different, . Below the detection limit of <1 CFU/mL.