Table 1 Effect of sonication parameters on the chemical properties of tomato juice stored for 10 days.
Chemical parameters | Time of sonication (min) | Intensity (W cm−2) | Time storage (days) | |||
|---|---|---|---|---|---|---|
1 | 4 | 7 | 10 | |||
Acidity (pH) | 0 (control) | 3.91 ± 0.00Aa | 3.94 ± 0.06Aab | 4.08 ± 0.04Ab | Unmeasured | |
2 | 28 | 4.33 ± 0.01Ba | 4.34 ± 0.01Ba | 4.39 ± 0.01Bb | 4.40 ± 0.03Ab | |
5 | 4.33 ± 0.01Ba | 4.35 ± 0.00Ba | 4.44 ± 0.01Bb | 4.46 ± 0.05Ab | ||
10 | 4.35 ± 0.04Ba | 4.40 ± 0.08Bab | 4.42 ± 0.01Bab | 4.56 ± 0.06Ab | ||
2 | 40 | 4.35 ± 0.05Ba | 4.39 ± 0.02Ba | 4.42 ± 0.01Ba | 4.46 ± 0.01Aa | |
5 | 4.36 ± 0.00Ba | 4.37 ± 0.01Ba | 4.37 ± 0.07Ba | 4.51 ± 0.06Ab | ||
10 | 4.37 ± 0.00Ba | 4.39 ± 0.04Ba | 4.43 ± 0.04Ba | 4.52 ± 0.09Aa | ||
Lycopene (mg/100 g) | 0 (control) | 3.33 ± 0.00Bb | 3.32 ± 0.01Bab | 3.19 ± 0.02Aa | Unmeasured | |
2 | 28 | 3.36 ± 0.02Ba | 3.36 ± 0.02Ba | 3.35 ± 0.10Ba | 3.33 ± 0.01Ba | |
5 | 3.42 ± 0.01Ca | 3.41 ± 0.00Ca | 3.41 ± 0.01Ca | 3.36 ± 0.03Ba | ||
10 | 3.44 ± 0.05Cab | 3.44 ± 0.04Cab | 3.41 ± 0.08Cab | 3.33 ± 0.80Ba | ||
2 | 40 | 3.67 ± 0.00Eb | 3.26 ± 0.03Aa | 3.66 ± 0.05Eb | 3.55 ± 0.02Cb | |
5 | 3.62 ± 0.01Da | 3.32 ± 0.01Ba | 3.60 ± 0.04Da | 3.53 ± 0.01Ca | ||
10 | 3.24 ± 0.03Ab | 3.33 ± 0.01Bb | 3.21 ± 0.02Aa | 3.14 ± 0.05Aa | ||
Ascorbic acid (mg/100 g) | 0 (control) | 12.27 ± 0.04Cc | 11.70 ± 0.02Cb | 9.09 ± 0.12Aa | Unmeasured | |
2 | 28 | 12.27 ± 0.08Ca | 12.27 ± 0.05Ea | 12.27 ± 0.03Fa | 12.30 ± 0.01Da | |
5 | 12.11 ± 0.02Ca | 12.02 ± 0.03Da | 11.99 ± 0.08Ea | 11.83 ± 0.25Ca | ||
10 | 11.41 ± 0.06Ba | 11.34 ± 0.00Ba | 11.32 ± 0.02Ca | 11.30 ± 0.10Ba | ||
2 | 40 | 11.56 ± 0.03Bb | 11.44 ± 0.05Bab | 11.42 ± 0.03Da | 11.40 ± 0.01Ba | |
5 | 11.39 ± 0.04Bb | 11.35 ± 0.04Bab | 11.31 ± 0.01Cab | 11.21 ± 0.01Ba | ||
10 | 9.97 ± 0.13Ab | 9.82 ± 0.08Ab | 9.72 ± 0.02Bab | 9.64 ± 0.01Aa | ||
