Table 2 Alterations of total monomeric anthocyanins content in jam as effect of LMP concentration and storage time

1.0% LMP

30.74 ± 1.86^{a, A}

27.63 ± 1.54^{ab, A}

23.56 ± 1.93^{b, A}

18.45 ± 1.64^{c, A}

13.04 ± 0.97^{d, A}

0.7% LMP

30.01 ± 1.80^{a, A}

24.77 ± 1.86^{b, A}

21.60 ± 1.65^{b, A}

16.68 ± 1.22^{c, A}

10.46 ± 0.91^{d, B}

0.5% LMP

28.12 ± 1.81^{a, A}

22.75 ± 1.75^{b, AB}

19.80 ± 1.61^{b, A}

15.37 ± 1.13^{c, A}

9.26 ± 0.75^{d, BC}

0.3% LMP

26.63 ± 2.06^{a, A}

20.95 ± 1.50^{b, AB}

18.25 ± 1.45^{b, AB}

13.74 ± 1.27^{c, AB}

7.42 ± 0.58^{d, C}