Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan

Table 2

Color measurements (L, a, b, ΔE, and Chroma) for different pomegranate juice samples.

Varieties	Sample name	Color parameters of pomegranate juice
		L	a	b	∆E	Chroma
Sour	A1	58.14 ± 1.09^c	6.78 ± 1.15^c	14.11 ± 1.08^c	60.22 ± 0.75^c	15.66 ± 1.32^c
	D1	49.84 ± 0.85^d	17.88 ± 0.67^a	16.69 ± 0.42^b	55.53 ± 0.51^d	24.46 ± 0.74^a
	K1	57.43 ± 1.41^c	8.53 ± 0.48^b	10.69 ± 0.15^d	59.04 ± 1.33^c	13.68 ± 0.36^de
Sweet	A2	60.42 ± 0.11^b	3.47 ± 0.25^d	18.19 ± 0.68^a	63.19 ± 0.28^b	18.52 ± 0.67^b
	D2	64.21 ± 0.18^a	4.21 ± 0.14^d	11.83 ± 0.42^d	65.43 ± 0.16^a	12.56 ± 0.39^e
	K2	61.47 ± 0.63^b	2.39 ± 0.08^e	14.24 ± 0.99^c	63.15 ± 0.39^b	14.44 ± 0.98^cd

^#All values are calculated as a wet basis and means of three replicates. Means ± SD in the same column with the same letter are not significantly different ( ≤ 0.05). A1: Ajloun sour cultivar, D1: Deir Abi Said sour cultivar, k1: Kufur Soum sour cultivar, A2: Ajloun sweet cultivar, D2: Deir Abi Said sweet cultivar, k2: Kufur Soum sweet cultivar.