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Hunter Color Dimensions, Sugar Content and Volatile Compounds in Pasteurized Yellow Passion Fruit Juice (Passiflora edulis var. flavicarpa) during Storage

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Academic year: 2019

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Figure  1  -  Behavior  of  the  L  (luminosity)  a  (red  intensity)  and  b  (yellow  intensity)  values  during storage of the juices
Figure  2 - Sucrose, glucose and fructose behavior during storage, in the pasteurized juices  compared to the control at zero time
Figure 3 - Volatile compound concentration during the storage at 2, 3 and 4 months.
Table 1 - Losses in the volatile concentration calculated at the final time storage (%)  75ºC  (R)  80ºC (A)  80ºC (R)  85ºC (A)  85ºC (R)  Av**  EB  86.2  89.2  79.7  79.2  79.2  80.5  EC  96.9  92.2  94.1  92.6  92.6  93.9  HB  82.8  77.9  79.0  66.1  66
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