Table 4 Organic acids (mg/100 g) of fresh pumpkin and pumpkin paste with different heating time under high pressure

Sample1)	Organic acids				Total
	Citric acid	Malic acid	Succinic acid	Fumaric acid
	Fresh	41.0±11.0NS3)	286.1±4.2b2)	73.5±22.4		25.5±1.9a	426.1±29.5NS
HHP0	59.9±5.5	426.7±47.6a	ND4)	3.3±0.4b	490.0±53.2
HHP20	64.1±16.8	405.0±40.3a	ND	3.2±0.1b	472.4±55.1
HHP40	65.2±14.0	406.6±7.8a	ND	3.2±0.1b	475.0±6.6
HHP60	85.0±30.0	428.9±23.4a	ND	2.7±0.0b	516.7±53.4

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-bDifferent letters within the same column are significantly different from each other at p<0.05 by Duncan’s multiple range test.
NS, not significant.
ND, not detected.