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Table 2 The impact of storage at 20°C on TMA content of blackberry jam

From: Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

Jam samples TMA (mg·100-1 g jam)
1 day (0) 1 month 3 months 6 months
LMP1 36.8 ± 0.9 34.1 ± 1.3ns 29.6 ± 1.1** 22.4 ± 1.0***
LMP2 34.0 ± 1.2 31.2 ± 0.9* 26.8 ± 1.2** 20.0 ± 1.0***
LMP3 31.9 ± 0.9 26.9 ± 0.5* 23.9 ± 0.8** 17.3 ± 0.8***
LMAP4 40.7 ± 1.6 38.8 ± 1.3ns 34.2 ± 1.3** 28.2 ± 0.9***
LMAP5 39.1 ± 1.3 36.6 ± 1.2ns 32.5 ± 1.4* 25.6 ± 1.2***
LMAP6 35.8 ± 0.7 31.2 ± 1.1* 28.0 ± 1.3** 20.9 ± 0.8***
HMP7 28.0 ± 0.9 24.7 ± 1.1* 20.1 ± 1.1** 15.2 ± 0.9***
HMP8 26.2 ± 0.9 22.41 ± 0.8* 19.8 ± 0.7** 13.3 ± 0.8***
HMP9 23.3 ± 0.9 19.0 ± 0.9* 15.4 ± 0.7** 10.2 ± 0.8***
  1. Statistical differences are indicated as follows: ns – non-significant, P > 0.1; * – significant, P < 0.05;
  2. ** – highly significant, P < 0.01 and *** – extremely significant, P < 0.001.
  3. Legend: LMP1: LMP 1%; LMP2: LMP 0.7%; LMP3: LMP 0.3%; LMAP4: LMAP 1%; LMAP5: LMAP 0.7%; LMAP6: LMAP 0.3%; HMP7: HMP 1%; HMP8: HMP 0.7% and HMP9: HMP 0.3%.