# Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial _Pesto alla genovese_
## 3 Results and Discussion
### Colour Measurement
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{2}{c}{**L*} & & **t5** & **t11** & **t16** & **t20** \\ \hline P1 & S1 & A & \(43.44\pm 3.99\) & \(46.51\pm 0.40\) & \(44.28\pm 5.09\) & \(45.21\pm 4.69\) \\ t\({}_{0}\) & & B & \(45.43\pm 1.47\) & \(46.14\pm 1.49\) & \(46.57\pm 1.16\) & \(45.91\pm 1.90\) \\ \(47.98\pm 0.62^{\text{a}}\) & & C & \(45.07\pm 1.69\) & \(48.04\pm 1.87\) & \(46.71\pm 0.98\) & \(45.79\pm 2.21\) \\  & & D & \(43.79\pm 1.78^{\text{ b}}\) & \(45.85\pm 0.40^{\text{ ab}}\) & \(46.51\pm 0.58^{\text{ ab}}\) & \(44.17\pm 1.97^{\text{ b}}\) \\  & & E & \(43.65\pm 3.91\) & \(45.51\pm 1.72\) & \(47.55\pm 0.62\) & \(45.03\pm 2.51\) \\  & S2 & A & \(46.68\pm 3.47\) & \(44.04\pm 1.08\) & \(45.47\pm 2.50\) & \(45.41\pm 0.37\) \\  & & B & \(47.31\pm 0.28\) & \(45.02\pm 2.78\) & \(46.54\pm 0.37\) & \(47.65\pm 2.61\) \\  & & C & \(46.40\pm 1.57\) & \(46.69\pm 0.69\) & \(48.53\pm 0.44\) & \(48.09\pm 0.59\) \\  & & D & \(46.70\pm 1.14^{\text{ ab}}\) & \(44.32\pm 0.67^{\text{ b}}\) & \(45.56\pm 1.39^{\text{ ab}}\) & \(45.96\pm 1.48^{\text{ ab}}\) \\  & & E & \(45.25\pm 0.45^{\text{ bc}}\) & \(40.87\pm 0.86^{\text{ d}}\) & \(47.74\pm 0.59^{\text{ ab}}\) & \(43.80\pm 1.84^{\text{ c}}\) \\ \hline P2 & S1 & A & \(47.29\pm 1.26^{\text{ a}}\) & \(45.48\pm 0.89^{\text{ ab}}\) & \(45.68\pm 0.69^{\text{ ab}}\) & \(44.04\pm 1.95^{\text{ b}}\) \\ t\({}_{0}\) & & B & \(44.54\pm 1.23\) & \(45.73\pm 1.11\) & \(45.70\pm 0.90\) & \(44.02\pm 0.42\) \\ \(44.34\pm 0.59^{\text{ ab}}\) & & C & \(46.04\pm 2.04\) & \(46.29\pm 0.58\) & \(46.42\pm 1.86\) & \(44.13\pm 1.37\) \\  & & D & \(46.60\pm 1.01^{\text{ a}}\) & \(45.45\pm 1.4^{\text{ ab}}\) & \(43.45\pm 1.45^{\text{ b}}\) & \(44.42\pm 0.67^{\text{ ab}}\) \\  & & E & \(45.23\pm 0.64\) & \(45.87\pm 0.74\) & \(43.28\pm 1.87\) & \(45.27\pm 1.50\) \\  & S2 & A & \(44.92\pm 2.15\) & \(46.08\pm 1.87\) & \(45.43\pm 2.19\) & \(45.20\pm 2.14\) \\  & & B & \(45.52\pm 2.54\) & \(44.95\pm 1.37\) & \(45.93\pm 1.07\) & \(45.71\pm 1.62\) \\  & & C & \(46.13\pm 0.85\) & \(44.97\pm 3.31\) & \(46.33\pm 2.96\) & \(48.08\pm 0.62\) \\  & & D & \(46.77\pm 2.78\) & \(45.70\pm 2.47\) & \(45.82\pm 0.87\) & \(46.40\pm 1.69\) \\  & & E & \(45.24\pm 3.63\) & \(44.74\pm 2.83\) & \(44.73\pm 1.27\) & \(46.06\pm 0.76\) \\ \hline a* & & & **t5** & **t11** & **t16** & **t20** \\ \hline P1 & S1 & A & \(-4.16\pm 0.41\) & \(-3.79\pm 0.13\) & \(-4.09\pm 0.38\) & \(-3.46\pm 0.45\) \\ t\({}_{0}\) & & B & \(-3.99\pm 0.20\) & \(-3.90\pm 0.22\) & \(-3.99\pm 0.36\) & \(-3.54\pm 0.11\) \\ \(-3.82\pm 0.12^{\text{ ab}}\) & & C & \(-4.17\pm 0.18^{\text{ b}}\) & \(-3.98\pm 0.11^{\text{ b}}\) & \(-3.89\pm 0.40^{\text{ ab}}\) & \(-3.32\pm 0.20^{\text{ a}}\) \\  & & D & \(-3.63\pm 0.16\) & \(-3.55\pm 0.37\) & \(-3.66\pm 0.35\) & \(-3.78\pm 0.25\) \\  & & E & \(-3.97\pm 0.09\) & \(-3.84\pm 0.44\) & \(-3.81\pm 0.20\) & \(-3.90\pm 0.11\) \\  & S2 & A & \(-4.14\pm 0.35\) & \(-3.81\pm 0.41\) & \(-3.23\pm 0.30\) & \(-4.03\pm 0.14\) \\ \(-3.82\pm 0.12^{\text{ bc}}\) & & B & \(-4.00\pm 0.12^{\text{ c}}\) & \(-3.41\pm 0.10^{\text{ ab}}\) & \(-3.28\pm 0.32^{\text{ a}}\) & \(-3.83\pm 0.12^{\text{ bc}}\) \\  & & C & \(-3.94\pm 0.35\) & \(-3.82\pm 0.21\) & \(-3.84\pm 0.29\) & \(-3.60\pm 0.01\) \\ \(-3.82\pm 0.12^{\text{ b}}\) & & D & \(-3.57\pm 0.14^{\text{ ab}}\) & \(-3.50\pm 0.26^{\text{ ab}}\) & \(-3.17\pm 0.29^{\text{ a}}\) & \(-3.66\pm 0.24^{\text{ ab}}\) \\  & & E & \(-3.52\pm 0.31\) & \(-4.26\pm 0.23\) & \(-3.34\pm 0.29\) & \(-3.55\pm 0.63\) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Instrumental colour parameters (L* and a*) at time of first opening (t\({}_{0}\)) and after 5, 11, 16 and 20 d after first opening (t\({}_{5}\), t\({}_{11}\), t\({}_{16}\) and t\({}_{20}\)) for both pesto sauces (P1 and P2) managed in 5 different home environments (A–E) under two scenarios (S1 and S2). Since no significant difference was observed between scenarios for neither of the two pesto sauces, it can be inferred that the conditions of use did not influence the lightness value during the time after opening.