| Thermal Dipping Treatment | Time | Thermal Dipping Treatment * Time | |||||
With | Without |
|
| With | Without | |||
Absorption at 510 nm (Indicator of the total anthocyanins content) | 0.487 ± 0.067a | 0.480 ± 0.073a | Wk. 1 | 0.917 ± 0.052a | Wk. 1 | 0.917 ± 0.083a | Wk. 1 | 0.917 ± 0.083a |
Wk. 3 | 0.331 ± 0.078b | Wk. 3 | 0.464 ± 0.11bc | Wk. 3 | 0.197 ± 0.017d | |||
Wk. 6 | 0.367 ± 0.046b | Wk. 6 | 0.394 ± 0.084bd | Wk. 6 | 0.340 ± 0.053bd | |||
Wk. 9 | 0.395 ± 0.098b | Wk. 9 | 0.263 ± 0.045cd | Wk. 9 | 0.528 ± 0.1681b | |||
Wk. 12 | 0.409 ± 0.022b | Wk. 12 | 0.399 ± 0.041bd | Wk. 12 | 0.420 ± 0.026bd | |||
Absorption at 446 nm (Indicator of phenolic compounds’ degradation products) | 0.263 ± 0.025a | 0.244 ± 0.026a | Wk. 1 | 0.287 ± 0.038a | Wk. 1 | 0.287 ± 0.061ab | Wk. 1 | 0.287 0.061ab |
Wk. 3 | 0.175 ± 0.023b | Wk. 3 | 0.196 ± 0.036bd | Wk. 3 | 0.155 ± 0.032cd | |||
Wk. 6 | 0.161 ± 0.018b | Wk. 6 | 0.170 ± 0.025bd | Wk. 6 | 0.151 ± 0.029d | |||
Wk. 9 | 0.318 ± 0.03a | Wk. 9 | 0.283 ± 0.023ab | Wk. 9 | 0.352 ± 0.051a | |||
Wk. 12 | 0.327 ± 0.034a | Wk. 12 | 0.379 ± 0.046a | Wk. 12 | 0.275 ± 0.03abc | |||
Browning Index (BI) of the juice extract | 0.651 ± 0.088a | 0.595 ± 0.069a | Wk. 1 | 0.310 ± 0.035d | Wk. 1 | 0.310 ± 0.055e | Wk. 1 | 0.310 ± 0.055e |
Wk. 3 | 0.626 ± 0.126bc | Wk. 3 | 0.438 ± 0.034de | Wk. 3 | 0.814 ± 0.207bc | |||
Wk. 6 | 0.442 ± 0.016cd | Wk. 6 | 0.444 ± 0.03de | Wk. 6 | 0.440 ± 0.018de | |||
Wk. 9 | 0.930 ± 0.116a | Wk. 9 | 1.112 ± 0.101a | Wk. 9 | 0.748 ± 0.153bc | |||
Wk. 12 | 0.806 ± 0.079ab | Wk. 12 | 0.950 ± 0.05ab | Wk. 12 | 0.662 ± 0.088cd |