For the fruits, one-way ANOVA was carried out to evidence the differences among cultivars, per each parameter evaluated; Tukey’s test (
p < 0.05) was used for mean separation (
SYSTAT 13.1, Systat Software, Inc.; Pint Richmond, CA, USA).
For the juices, per each parameter evaluated, two-way ANOVA was used to evaluate the influence of two factors—“Cultivar” (CV) and “Treatment” (T)—and mean separation was performed with Tukey’s test (
p ≤ 0.05) (
SYSTAT 13.1, Systat Software, Inc., Pint Richmond, CA, USA).
In addition to the stress analogies and the differences among the juices, the data obtained from volatile profile characterization were statistically elaborated by
SPSS Statistics 26.0 software (SPSS Inc., Chicago, IL, USA), performing a principal component analysis (PCA) carried out using (as variables) the detected concentrations of each volatile. PCA was performed using covariance matrix and two factors were extracted.
Liberatore C.M., Cirlini M., Ganino T., Rinaldi M., Tomaselli S, & Chiancone B. (2021). Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars. Foods, 10(12), 3046.