Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Figure 5

Effect of pasteurization (80°C for 40 s or 90 s) and storage (4°C for 30 days) on overall quality of watermelon juice enriched with L-citrulline. Data were based on a hedonic scale where 1 is extremely dislike, 5 is limit of consumption, and 9 is extremely like. LSD values are shown for storage time (st) and pasteurized treatment (pt). UPWJ, unpasteurized watermelon juice. PWJ-40 s, pasteurized watermelon juice for 40 s. PWJ-90 s, pasteurized watermelon juice for 90 s.