Table 3 The impact of storage at 20°C on TP content of blackberry jam

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

Jam samples	TP (mg GAE·100^-1 g jam)
Jam samples	1 day (0)	1 month	3 months	6 months
LMP1	219.5 ± 9.8	204.1 ± 9.0^ns	182.3 ± 7.2^*	144.7 ± 7.3^***
LMP2	201.2 ± 10.8	181.0 ± 10.3^ns	162.6 ± 9.1^*	126.4 ± 7.3^***
LMP3	192.1 ± 10.7	164.1 ± 8.5^*	141.3 ± 8.4^*	104.8 ± 7.0^***
LMAP4	237.2 ± 8.9	225.1 ± 9.8^ns	205.6 ± 11.1^*	169.3 ± 8.0^***
LMAP5	224.3 ± 10.9	207.3 ± 11.3^ns	189.2 ± 10.3^*	152.2 ± 8.8^***
LMAP6	203.2 ± 13.3	180.1 ± 11.1^ns	160.3 ± 8.7^*	121.6 ± 7.5^***
HMP7	187.3 ± 11.3	166.5 ± 10.5^ns	136.2 ± 7.2^**	109.8 ± 6.0^***
HMP8	175.4 ± 10.6	151.2 ± 7.4^*	124.8 ± 7.4^**	95.5 ± 6.1^***
HMP9	160.1 ± 10.7	130.1 ± 5.8^*	110.1 ± 6.3^**	78.1 ± 5.6^***

Statistical differences are indicated as follows: ns – non-significant, P > 0.1; * – significant, P < 0.05;
** – highly significant, P < 0.01 and *** – extremely significant, P < 0.001.
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%.

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