In total carotenoids content time f

In total carotenoids content time factor was significant since it
decreased 41% after 360 d at
20 C and 48% after pasteurization
(Fig. 3C) while the process was not significative (Table 1). After 12
months of storage at
18 C, an important decrease of total
carotenoid occurred in papaya, although the carotenoid profile was
unchanged (M. P. Cano et al., 1996). A decrease in total carotenoids
(36%) as well b-carotene (51%) and lycopene (48%) was reported for
tomato cubes stored 12 months at
20 C (Lisiewska & Kmiecik,
2000). Cauliflower stored for 12-months at
20 C had an insignificant
(10e11%) decrease in carotenoids and polyphenols while
storage at
30 C improved the preservation of carotenoids by 10%
and of polyphenols by 6%

ผลลัพธ์ (อังกฤษ) 2:

In total carotenoids content time factor was significant since it
Decreased 41% after 360 D at? 20? C and 48% after pasteurization
(Fig. 3C) while the Process was not significative (Table 1). After 12
months of Storage at? 18? C, an important decrease of total
carotenoid occurred in Papaya, Profile Although the carotenoid was
unchanged (MP Cano et al., 1,996th). A decrease in total carotenoids
(36%) as well B-carotene (51%) and lycopene (48%) was reported for
12 months Tomato cubes stored at? 20? C (Lisiewska & Kmiecik,
the 2 thousandth). Cauliflower stored for 12-months at? 20? C had an insignificant
(10e11%) decrease in carotenoids and polyphenols while
Storage at? 30? C improved the Preservation of carotenoids by 10%
and by 6% of polyphenols.

ผลลัพธ์ (อังกฤษ) 3:

In total carotenoids content time factor was significant since it
decreased 41% after 360 d at
20  C and 48% after pasteurization
(Fig.? 3C) while the process was not significative (Table 1). After 12
months of storage at
18,  C an important decrease of total
carotenoid. Occurred, in papaya although the carotenoid profile was
unchanged (M. P. Cano et al, 1996). A decrease in total carotenoids
.(36%) as well B-carotene (51%) and lycopene (48%) was reported for
tomato cubes stored 12 months at
20  C (Lisiewska &. Kmiecik, a
2000). Cauliflower stored for 12-months at
20  C had an insignificant
(10e11%) decrease in carotenoids and polyphenols. While
storage at
30  C improved the preservation of carotenoids by 10%
and of polyphenols by 6%.