Table 1 Effects of different treatment conditions on physicochemical properties of pumpkin juice.

6.01 ± 0.01^a

5.10 ± 0.00^b

3.81 ± 0.01^c

0.46 ± 0.06^c

0.94 ± 0.10^b

3.76 ± 0.14^a

3.50 ± 0.00^b

4.00 ± 0.00^a

1.50 ± 0.00^c

33.93 ± 0.02^ab

33.82 ± 0.02^b

34.40 ± 0.02^a

4.00 ± 0.02^a

3.32 ± 0.03^c

3.45 ± 0.02^b

10.33 ± 0.05^b

10.00 ± 0.03^c

10.85 ± 0.04^a

11.08 ± 0.04^b

10.54 ± 0.02^c

11.38 ± 0.04^a

68.75 ± 0.21^c

71.61 ± 0.12^b

72.37 ± 0.08^a

0.00 ± 0.00

0.87 ± 0.02^a

0.66 ± 0.03^b

43.88 ± 0.22^b

41.22 ± 0.05^c

44.08 ± 0.18^a

43.49 ± 0.24^b

42.26 ± 0.10^c

45.04 ± 0.17^a