Table 2: Color properties and HMF concentration of mandarin juices.

RRPFFPSSP

30.43 ± 1.48b33.08 ± 0.25a28.43 ± 0.47c31.59 ± 0.22b31.48 ± 0.34b33.46 ± 0.17a
−1.73 ± 0.33e−1.11 ± 0.09d−0.54 ± 0.09c−1.02 ± 0.04d3.59 ± 0.28b4.83 ± 0.11a
16.65 ± 1.14bc16.80 ± 0.22bc16.17 ± 0.77c17.45 ± 0.21b18.92 ± 0.24a19.81 ± 0.21a
Hue*96.00 ± 1.57a93.79 ± 0.27b91.94 ± 0.39c93.34 ± 0.10b79.26 ± 0.69d76.31 ± 0.39e
16.75 ± 1.10cd16.84 ± 0.22cd16.18 ± 0.77d17.48 ± 0.21c19.26 ± 0.28b20.39 ± 0.19a
2.84 ± 1.31a3.53 ± 0.20a2.50 ± 0.29a
Browning index (abs)**0.16 ± 0.00bc0.14 ± 0.01c0.16 ± 0.01bc0.14 ± 0.03c0.22 ± 0.00a0.18 ± 0.01b
HMF (ppb)n.d.7.13 ± 0.27bn.d.4.62 ± 0.84cn.d.10.69 ± 0.46a

*Superscript lowercase letter show the significant differences with each row (). ± standard deviation. **Absorbance.
R and RP: fresh and pasteurized juice of Robinson; respectively. F and FP: fresh and pasteurized juice of Fremont; respectively. S and SP: fresh and pasteurized juice of Satsuma; respectively.