Table 1 Organoleptic evaluation of non-pasteurized tomato juice stored at +4 °C, depending on the time of plasma treatment.
Time of plasma treatment [s] | Analysis day | Smell | Color |
|---|---|---|---|
0 (control) | 1 | fresh | intense red |
2 | fresh | intense red | |
3 | spoiling | brownish red | |
5 | clearly spoiled | brownish red | |
30 | 1 | fresh | intense red |
2 | fresh | intense red | |
3 | spoiling | brownish red | |
5 | clearly spoiled | brownish red | |
60 | 1 | fresh | intense red |
2 | fresh | intense red | |
3 | spoiling | brownish red | |
5 | spoiling | brownish red | |
120 | 1 | fresh | intense red |
2 | fresh | intense red | |
3 | fresh | intense red | |
5 | fresh | intense red | |
300 | 1 | fresh | intense red |
2 | fresh | intense red | |
3 | fresh | intense red | |
5 | fresh | intense red |
