High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

Table 1

Sensory evaluation scores of different presoaking treatments and HPP of carrot samples during storage refrigerated storage at 4°C.

Treatments	Storage time (days)	Texture	Color	Flavor	Overall acceptability
Control (distilled water)	0
	3
	6
	9
CaCl2 + HPP	0
	3
	6
	9
Ca lactate + HPP	0
	3
	6
	9
Ca gluconate + HPP	0
	3
	6
	9

Results are expressed as mean ± the standard deviation. Different letters mean significant difference among the storage for same group.