Table 4
Changes in physicochemical proper ties of birch sap treated under HPP conditions dur ing cold storage at 5 and 10℃

Sample1)	Storage period (day)	Sugar contents (°Brix)	Total acidity (%)	pH
C-5	1	1.35±0.002)^c3)	0.013±0.000^a	5.69±0.03^d
C-5	13	1.24±0.00^a	0.085±0.003^d	4.96±0.03^a
H-5	1	1.26±0.00^ab	0.022±0.003^b	5.59±0.00^c
H-5	13	1.27±0.01^b	0.045±0.003^c	5.55±0.00^b
C-10	1	1.33±0.02^c	0.015±0.003^a	5.69±0.00^d
C-10	13	1.14±0.01^a	0.121±0.004^c	4.17±0.03^a
H-10	1	1.27±0.01^b	0.025±0.004^a	5.60±0.00^c
H-10	13	1.25±0.02^b	0.045±0.007^b	5.54±0.00^b

C-5, non-treated birch sap during storage at 5℃; H-5, birch sap treated with 550 MPa pressure for 120 sec during storage at 5℃; C-10, non-treated birch sap during storage at 10℃; H-10, birch sap treated with 550 MPa pressure for 120 sec during storage at 10℃.
Values are means±SD of triplicate determinations.
Different superscripts within the each column (storage temperature groups) indicate significant differences (p<0.05).