In other words, there was pot a significative difference between the mean results obtained in either method. More detailed inspection of the data in Table
1 points out that absorbance at pH 4.5 of fresh juices is about
10% that measured at pH 1, whereas absorbance of processed juices is about 16%. Since these percentages are different from a statistical point of view, the higher residual absorbance in processed juices may be ascribed to the presence of interferring reddish products, which originated during the technologica process and/or ageing