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

Figure 4

Score plot of PC1 vs. PC2 of the untreated, HHP-treated, and pasteurized (LPT and HPT) tomato juices during 0, 7, and 14 days of storage. Samples were coded as follows: untreated: 1, 6, and 11; 400 MPa/15 min: 2, 7, and 12; 600 MPa/15 min: 3, 8, and 13; LPT: 4, 9, and 14; and HPT: 5, 10, and 15. Numbers 1, 2, 3, 4, and 5 were assigned to the fresh samples, and the stored samples were coded as 6, 7, 8, 9, and 10 (7 days of storage) and 11, 12, 13, 14, and 15 (14 days of storage).