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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%.
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BMC Chemistry

ISSN: 2661-801X

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