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

Table 1

Effect of processing on the total phenolic content (TPC), total phenolic index (TPI), and antioxidant capacity (ABTS, FRAP) in untreated, HHP-treated, and pasteurized (LPT and HPT) tomato juice after 0, 7, and 14 days of storage.

Sample		Storage time (days)
	0	7	14
TPC (mg GAE/g dm)
Untreated/reference		^Bb	^Ba
400 MPa/15 min	^Bc	^Bb	^BCa
600 MPa/15 min	^Bb	^Cb	^Da
LPT (74°C/2 min)	^Aa	^ABa	^Ca
HPT (90°C/1 min)	^Aa	^Aa	^Aa
TPI (μg/100 g dm)
Untreated/reference	^Bb	^Bab	^Ca
400 MPa/15 min	^Bb	^Bab	^Da
600 MPa/15 min	^Bb	^Bab	^Da
LPT (74°C/2 min)	^ABb	^Bb	^Ba
HPT (90°C/1 min)	^Ac	^Ab	^Aa
ABTS (μmol TE/g dm)
Untreated/reference	^Bc	^Bb	^Ba
400 MPa/15 min	^Bb	^Ba	^BCa
600 MPa/15 min	^Bb	^Cb	^Ca
LPT (74°C/2 min)	^Ba	^Ba	^Ca
HPT (90°C/1 min)	^Ab	^Ab	^Aa
FRAP (μmol TE/g dm)
Untreated/reference	^Dc	^Bb	^Aa
400 MPa/15 min	^Bb	^Bb	^Ba
600 MPa/15 min	^Cb	^Ca	^Ca
LPT (74°C/2 min)	^Dc	^Aa	^Bb
HPT (90°C/1 min)	^Ab	^Aa	^Bb

The results are expressed as the , . Uppercase letters indicate differences between treatment types (in columns) on particular days of storage, whereas lowercase letters indicate differences between storage times for individual samples (in lines) ().