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This might have resulted in case hardening which prevented outward migration of acetic acid from the beans leading to acid retention and hence, reduction in pH.
When unprocessed and processed juices were compared, samples exposed to the alternative hurdle approach displayed fewer color differences and greater ascorbic acid retention than did the heat-treated samples.
Malic acid retention was 2-3 grams per liter higher in the 5,000 feet fruit than the 2,850 fruit.