Table 1 Effect of the action of non-equilibrium low-temperature plasma generated with the use of nitrogen on the acidity of tomato juice stored for 10 days.
From: Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma
Acidity (pH) | ||||
|---|---|---|---|---|
Plasma operating time (s) | Time of storage (days) | |||
1 | 4 | 7 | 10 | |
0 (control) | 3.99 ± 0.00Aa | 4.07 ± 0.08Aab | 4.12 ± 0.10Ab | Not marked |
30 | 4.44 ± 0.01Ba | 4.45 ± 0.01Ba | 4.46 ± 0.02Ba | 4.47 ± 0.02Aa |
60 | 4.44 ± 0.07Ba | 4.45 ± 0.01Ba | 4.47 ± 0.00Bb | 4.48 ± 0.01Ab |
120 | 4.46 ± 0.00Ba | 4.46 ± 0.00Ba | 4.49 ± 0.02Bb | 4.49 ± 0.01Ab |
300 | 4.47 ± 0.02Ba | 4.48 ± 0.00Ba | 4.47 ± 0.07Bb | 4.51 ± 0.02Ab |
600 | 4.47 ± 0.00Ba | 4.49 ± 0.00Ba | 4.94 ± 0.07Cb | 4.90 ± 0.03Bb |
