The results of the initially processed beverages
indicate that the PEF treated strawberry purée had a bright, red
color. The color of the beverages eventually darkened during stor-
age which is typical for red berries and their juices (Garzón and
Wrolstad, 2002; Nebesky et al., 1949; Ngo et al., 2007; Skrede
et al., 1992). However, the PEF product continued to have a good
color for the first three months. Similarly, while the flavor of these
beverages ultimately declined during storage, the flavor only
dropped slightly in freshness after three months.
The strawberry beverage produced from the PEF processed
strawberry purée was fairly stable over 24 months of storage.
The ?Brix, pH, and % Acid values are shown in
The results of the initially processed beveragesindicate that the PEF treated strawberry purée had a bright, redcolor. The color of the beverages eventually darkened during stor-age which is typical for red berries and their juices (Garzón andWrolstad, 2002; Nebesky et al., 1949; Ngo et al., 2007; Skredeet al., 1992). However, the PEF product continued to have a goodcolor for the first three months. Similarly, while the flavor of thesebeverages ultimately declined during storage, the flavor onlydropped slightly in freshness after three months.The strawberry beverage produced from the PEF processedstrawberry purée was fairly stable over 24 months of storage.The ?Brix, pH, and % Acid values are shown in
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