Table 3 Free sugars of fresh pumpkin and pumpkin paste with different heating time under high pressure

Sample1)	Free sugars (mg/100 g)			Total
	Fructose	Glucose	Sucrose
	Fresh	429.2±23.5^b2)	584.3±42.6^b		ND3)	1013.5±32.2^c
HHP0	543.5±47.5^a	750.7±53.3^a	119.2±2.3^a	1413.4±98.7^a
HHP20	454.6±34.3^b	591.1±26.3^b	90.8±9.2^b	1136.5±42.1^b
HHP40	425.1±6.9^b	547.8±11.2^b	95.9±15.5^b	1068.9±30.8^bc
HHP60	425.8±17.1^b	565.7±46.8^b	67.3±3.1^c	1058.8±39.6^bc

HHP0, high pressure heating pumpkin 0 min; HHP20, high pressure heating pumpkin 20 min; HHP40, high pressure heating pumpkin 40 min; HHP60, high pressure heating pumpkin 60 min.
^a-cDifferent letters within the same column are significantly different from each other at p<0.05 by Duncan’s multiple range test.
ND, not detected.