Table 2.
The effect of heating temperature and time on color value and browning degree of Actinidia arguta puree
| Temperature (°C) | Time (min) | Color value | Browning degree |
| L | a | b |
| Control | 52.08±0.31cd1) | -11.13±0.11e | 19.33±0.55a | 2.96±0.17c |
| 70 | 1 | 51.80±0.48e | -10.30±0.42cd | 18.37±0.61bc | 3.04±0.02bc |
| 3 | 52.91±0.24b | -10.09±0.03bc | 18.23±0.14bc | 3.22±0.10a |
| 5 | 52.94±0.34b | -9.65±0.13ab | 18.07±0.08bc | 3.29±0.09a |
| 80 | 1 | 52.02±0.25de | -10.24±0.46bc | 17.67±0.36c | 3.08±0.12b |
| 3 | 52.55±0.29bc | -10.00±0.15bc | 18.32±0.15bc | 3.30±0.06a |
| 5 | 53.67±0.21a | -9.26±0.10a | 18.28±0.11bc | 3.27±0.04a |
| 90 | 1 | 51.86±0.39e | -10.82±0.32de | 17.91±0.67c | 3.00±0.17bc |
| 3 | 52.44±0.30bcd | -10.20±0.12bc | 18.86±0.62ab | 3.26±0.09a |
| 5 | 52.66±0.20b | -9.39±0.69a | 19.60±0.29a | 3.31±0.10a |
Means±SD (n=3) in a row followed by same letter are not significantly different by Duncan’s multiple range test (p<0.05).