# Quality of Tomato Juice as Influenced by Non-Thermal Air Plasma Treatment
## 3 Results and Discussion
### Effect of CAP on Physicochemical Properties
 } & 0 (control) & 3.89 \(\pm\) 0.02 \({}^{\text{Ac}}\) & 3.65 \(\pm\) 0.06 \({}^{\text{Ab}}\) & 3.35 \(\pm\) 0.05 \({}^{\text{Aa}}\) & NP \\ \cline{3-6}  & 30 & 4.41 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.41 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.42 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.43 \(\pm\) 0.00 \({}^{\text{Aa}}\) \\ \cline{3-6}  & 60 & 4.42 \(\pm\) 0.01 \({}^{\text{Ba}}\) & 4.43 \(\pm\) 0.01 \({}^{\text{Ba}}\) & 4.43 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.44 \(\pm\) 0.00 \({}^{\text{Aa}}\) \\ \cline{3-6}  & 120 & 4.46 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.46 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.48 \(\pm\) 0.00B \({}^{\text{Ca}}\) & 4.48 \(\pm\) 0.00 \({}^{\text{Aa}}\) \\ \cline{3-6}  & 300 & 4.46 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.55 \(\pm\) 0.00 \({}^{\text{Cb}}\) & 4.54 \(\pm\) 0.03 \({}^{\text{Cb}}\) & 4.55 \(\pm\) 0.01 \({}^{\text{Bb}}\) \\ \cline{3-6}  & 600 & 4.45 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.53 \(\pm\) 0.04 \({}^{\text{Cb}}\) & 4.52 \(\pm\) 0.01 \({}^{\text{Cb}}\) & 4.57 \(\pm\) 0.02 \({}^{\text{Bb}}\) \\ \hline \multirow{4}{*}{ \begin{tabular}{c} **Chemical** \\ **Parameters** \\ \end{tabular}  } & 0 (control) & 3.67 \(\pm\) 0.06 \({}^{\text{Aa}}\) & 3.57 \(\pm\) 0.06 \({}^{\text{Aa}}\) & 3.33 \(\pm\) 0.06 \({}^{\text{Ab}}\) & NP \\ \cline{3-6}  & 30 & 3.67 \(\pm\) 0.06 \({}^{\text{Aa}}\) & 3.70 \(\pm\) 0.00 \({}^{\text{Aa}}\) & 3.70 \(\pm\) 0.00 \({}^{\text{Ba}}\) & 4.10 \(\pm\) 0.00 \({}^{\text{Bb}}\) \\ \cline{3-6}  & 60 & 3.70 \(\pm\) 0.00 \({}^{\text{Aa}}\) & 3.70 \(\pm\) 0.00 \({}^{\text{Aa}}\) & 3.87 \(\pm\) 0.12 \({}^{\text{Bb}}\) & 4.00 \(\pm\) 0.10 \({}^{\text{Bb}}\) \\ \cline{3-6}  & 120 & 3.67 \(\pm\) 0.06 \({}^{\text{Aa}}\) & 3.67 \(\pm\) 0.06 \({}^{\text{Aa}}\) & 3.83 \(\pm\) 0.06 \({}^{\text{Bcab}}\) & 3.87 \(\pm\) 0.06 \({}^{\text{Ab}}\) \\ \cline{3-6}  & 300 & 3.80 \(\pm\) 0.00 \({}^{\text{Aab}}\) & 3.70 \(\pm\) 0.00 \({}^{\text{Aa}}\) & 3.93 \(\pm\) 0.06 \({}^{\text{Bc}}\) & 3.83 \(\pm\) 0.06 \({}^{\text{Aab}}\) \\ \cline{3-6}  & 600 & 3.83 \(\pm\) 0.06 \({}^{\text{Aab}}\) & 3.87 \(\pm\) 0.06 \({}^{\text{Bab}}\) & 3.97 \(\pm\) 0.15 \({}^{\text{Cb}}\) & 3.77 \(\pm\) 0.06 \({}^{\text{Aa}}\) \\ \hline \multirow{4}{*}{\ \begin{tabular}{c} **Chemical** \\ **Parameters** \\ \end{tabular}  } & 0 (control) & 66.70 \(\pm\) 1.20 \({}^{\text{Ab}}\) & 65.00 \(\pm\) 0.23 \({}^{\text{Ab}}\) & 62.38 \(\pm\) 0.24 \({}^{\text{Aa}}\) & NP \\ \cline{3-6}  & 30 & 67.37 \(\pm\) 0.14 \({}^{\text{Aa}}\) & 67.36 \(\pm\) 0.14 \({}^{\text{Aa}}\) & 67.37 \(\pm\) 0.71 \({}^{\text{Ba}}\) & 65.96 \(\pm\) 0.14 \({}^{\text{Aa}}\) \\ \cline{3-6}  & 60 & 66.48 \(\pm\) 0.78 \({}^{\text{Aa}}\) & 65.15 \(\pm\) 0.49 \({}^{\text{Aa}}\) & 66.64 \(\pm\) 0.42 \({}^{\text{Ba}}\) & 65.35 \(\pm\) 0.49 \({}^{\text{Aa}}\) \\ \cline{3-6}  & 120 & 65.20 \(\pm\) 0.85 \({}^{\text{Aa}}\) & 64.79 \(\pm\) 0.71 \({}^{\text{Aa}}\) & 64.19 \(\pm\) 0.57 \({}^{\text{Aa}}\) & 64.86 \(\pm\) 0.57 \({}^{\text{Aa}}\) \\ \cline{3-6}  & 300 & 66.09 \(\pm\) 0.21 \({}^{\text{Aa}}\) & 66.09 \(\pm\) 1.13 \({}^{\text{Aa}}\) & 66.51 \(\pm\) 0.49 \({}^{\text{Ba}}\) & 66.43 \(\pm\) 0.07 \({}^{\text{Aa}}\) \\ \cline{3-6}  & 600 & 66.50 \(\pm\) 0.00 \({}^{\text{Aa}}\) & 65.86 \(\pm\) 0.07 \({}^{\text{Aa}}\) & 66.74 \(\pm\) 0.49 \({}^{\text{Ba}}\) & 66.43 \(\pm\) 0.04 \({}^{\text{Aa}}\) \\ \hline \multirow{4}{*}{ \begin{tabular}{c} **Chemical** \\ **Parameters** \\ \end{tabular}  } & 0 (control) & 277.45 \(\pm\) 0.49 \({}^{\text{Bc}}\) & 261.90 \(\pm\) 0.71 \({}^{\text{Ab}}\) & 238.55 \(\pm\) 0 treatments than in the longer (120, 300, and 600 s) exposure variants. The increase in TSS can be explained by water loss induced by the cold plasma treatment of the juices (Table 1). The human body has many defense mechanisms that neutralize the harmful effects of reactive oxygen species. Carotenoids play an important role in reducing oxidative damage. Among them, the main pigment responsible for the characteristic deep red color of ripe tomato fruits is lycopene, which is not synthesized by the human body and should be supplied with food.