24 months of storage, the values remained fairly constant. The
?Brix at month 0 was 36.06 and at month 24 was 36.63, an increase
of 1.6%. The % Acid increased 9.8% during storage, while the pH did
not change.
The change in color that occurred during storage of the straw-
berry beverage (data not shown) was calculated using Eq. (1):
D E ¼ ½ð D LÞ 2 þ ð D aÞ 2 þ ð D bÞ 2 ?
1=2
ð1Þ
The calculated color difference, D E, was 1.4. A color difference of
around 2.3 corresponds to a ‘‘just noticeable difference’’ (Sharma,
2003). Therefore, the color of the strawberry beverage produced
from the PEF processed strawberry purée remained fairly constant
during the 24 month shelf life.