Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Table 4

Correlation analysis among phytochemicals, color parameters, antioxidant capacity, and endogenous enzyme activity of puree blends subjected to high hydrostatic pressure (HHP) or thermal processing (TP).

	AA	TPC	Total carotenoids	β-carotene				DPPH	FRAP	PPO	PME
AA	1	−0.64	0.86	0.85	0.47	0.36	−0.44	−0.06	0.89	0.93	0.27
TPC		1	−0.60	−0.61	−0.35	−0.30	0.43	0.08	−0.67	−0.69	−0.11
Total carotenoids			1	0.98	0.57	0.56	−0.53	0.03	0.88	0.91	0.28
β-carotene				1	0.50	0.53	−0.60	0.05	0.88	0.92	0.30
					1	0.66	0.28	−0.08	0.34	0.38	−0.20
						1	−0.06	0.36	0.31	0.39	0.22
							1	−0.05	−0.58	−0.65	−0.37
DPPH								1	0.08	−0.11	0.34
FRAP									1	0.89	0.33
PPO										1	0.27
PME											1

Note:“,” “”and “” means significant at  ≤ 0.05,  ≤ 0.01, and  ≤ 0.001, respectively.