## 3 Results and Discussion
### The pH Value of the Culinary Products Tested
\begin{table}
\begin{tabular}{c c c c c c c} \hline \multicolumn{2}{c}{**Type of**} & \multirow{2}{*}{**Storage Day**} & \multirow{2}{*}{**Control**} & \multicolumn{4}{c}{**Sous Vide**} & \multirow{2}{*}{\(p\)-Value**} \\ \cline{3-3} \multicolumn{2}{c}{**Packaging**} & & & & **30 min/60 \({}^{\circ}\)C** & & **15 min/70 \({}^{\circ}\)C** & **8 min/80 \({}^{\circ}\)C** & \\ \hline
**ATM** & & 4.94 ab,A \(\pm\) 0.05 & 4.83 ab,A \(\pm\) 0.02 & 4.76 ab,B \(\pm\) 0.14 & 4.93 ab \(\pm\) 0.00 & 0.052 \\ \hline
**VAC** & **1 day** & 5.09 ab \(\pm\) 0.1 & 4.91 ab \({}^{\circ}\)C \(\pm\) 0.03 & 4.73 ab,B \(\pm\) 0.09 & 4.90 ab \(\pm\) 0.03 & 0.002 \\ \hline
**MAP** & & 4.99 ab,A \(\pm\) 0.02 & 4.81 ab \(\pm\) 0.1 & 4.87 ab \({}^{\circ}\)B \(\pm\) 0.02 & 4.79 ab \(\pm\) 0.04 & 0.010 \\ \hline
**ATM** & & 4.92 ab,A \(\pm\) 0.03 & 4.82 ab,A \(\pm\) 0.02 & 4.72 ab,B \(\pm\) 0.09 & 4.90 ab \(\pm\) 0.04 & 0.006 \\ \hline
**VAC** & **3 days** & 4.92 ab,A \(\pm\) 0.1 & 4.89 ab,B \(\pm\) 0.06 & 4.78 ab,B \(\pm\) 0.04 & 4.88 ab \(\pm\) 0.07 & 0.172 \\ \hline
**MAP** & & 5.04 ab,A \(\pm\) 0.08 & 4.86 ab,B \(\pm\) 0.07 & 4.78 ab,B \(\pm\) 0.02 & 4.74 ab,C \(\pm\) 0.06 & 0.001 \\ \hline
**ATM** & & & nt & 4.77 ab,C \(\pm\) 0.04 ab,C \(\pm\) 0.04 & 4.70 ab \(\pm\) 0.02 & 4.91 ab \(\pm\) 0.04 & 0.011 \\ \hline
**VAC** & **6 days** & & nt & 4.85 ab,A \(\pm\) 0.07 & 4.70 ab,B \(\pm\) 0.09 & 4.86 ab,A \(\pm\) 0.06 & 0.073 \\ \hline
**MAP** & & & 4.87 ab,A \(\pm\) 0.24 & 4.75 ab,A \(\pm\) 0.04 & 4.71 ab,B \(\pm\) 0.06 & 4.70 ab \(\pm\) 0.02 & 0.425 \\ \hline
**ATM** & & & nt & 4.76 ab,A \(\pm\) 0.06 & 4.67 ab,A \(\pm\) 0.00 & 4.89 ab \(\pm\) 0.04 & 0.011 \\ \hline
**VAC** & **9 days** & & nt & 4.78 ab,A \(\pm\) 0.04 & 4.72 ab,B \(\pm\) 0.07 & 4.85 ab,A \(\pm\) 0.04 & 0.057 \\ \hline
**MAP** & & & nt & 4.77 ab,A \(\pm\) 0.08 & 4.67 ab,A \(\pm\) 0.02 & 4.72 ab,A \(\pm\) 0.00 & 0.356 \\ \hline
**ATM** & & & nt & 4.75 ab,A \(\pm\) 0.05 & 4.65 ab,A \(\pm\) 0.03 & 4.84 ab,A \(\pm\) 0.04 & 0.004 \\ \hline
**VAC** & **12 days** & & nt & 4.79 ab,A \(\pm\) 0.04 & 4.71 ab,B \(\pm\) 0.07 & 4.87 ab \(\pm\) 0.01 & 0.016 \\ \hline
**MAP** & & & nt & 4.75 ab,A \(\pm\) 0.06 & 4.59 ab,B \(\pm\) 0.08 & 4.71 ab \(\pm\) 0.01 & 0.026 \\ \hline
**ATM** & & & nt & 4.71 ab,A \(\pm\) 0.04 & 4.64 ab,A \(\pm\) 0.06 & 4.69 ab \(\pm\) 0.11 & 0.529 \\ \hline
**VAC** & **15 days** & & nt & 4.73 ab,A \(\pm\) 0.06 & 4.69 ab \(\pm\) 0.03 & 4.83 ab \(\pm\) 0.04 & 0.018 \\ \hline
**MAP** & & & nt & 4.79 ab,A \(\pm\) 0.07 & 4.65 ab,A \(\pm\) 0.03 & 4.69 ab \(\pm\) 0.04 & 0.032 \\ \hline
**ATM** & & & nt & 4.78 ab,A \(\pm\) 0.06 & 4.62 ab,A \(\pm\) 0.05 & nt & 0.024 \\ \hline
**VAC** & **18 days** & & nt & 4.72 ab,A \(\pm\) 0.05 & 4.67 ab,A \(\pm\) 0.02 & 4.74 ab,A \(\pm\) 0.01 & 0.078 \\ \hline
**MAP** & & & nt & 4.79 ab,A \(\pm\) 0.06 & 4.67 ab,A \(\pm\) 0.02 & 4.70 ab \(\pm\) 0.04 & 0.025 \\ \hline
**ATM** & & & nt & 4.75 ab,A \(\pm\) 0.07 & 4.59 ab,B \(\pm\) 0.04 & nt & 0.026 \\ \hline
**VAC** & **21 days** & & nt & 4.72 ab,A \(\pm\) 0.02 & 4.68 ab,A \(\pm\) 0.03 & 4.72 ab,A \(\pm\) 0.02 & 0.182 \\ \hline
**MAP** & & & nt & 4.76 ab,A \(\pm\) 0.02 & 4.62 ab,A \(\pm\) 0.01 & nt & <0.001 \\ \hline
**ATM** & & & nt & 4.83 ab,B \(\pm\) 0.02 & 4.58 ab,A \(\pm\) 0.03 & nt & <0.001 \\ \hline
**VAC** & **24 days** & & nt & 4.73 ab,A \(\pm\) 0.03 & 4.69 ab,A \(\pm\) 0.03 & 4.73 ab,A \(\pm\) 0.02 & 0.164 \\ \hline
**MAP** & & & nt & 4.80 ab,A \(\pm\) 0.05 & 4.60 ab,A \(\pm\) 0.05 & nt & 0.010 \\ \hline  & & & \multicolumn{4}{c}{**Sous Vide**} & \multirow{2}{*}{**Control**} & \multirow{2}{*}{**30 min/60 \({}^{\circ}\)C**} & \multirow{2}{*}{**15 min/70 \({}^{\circ}\)C**} & \multirow{2}{*}{**8 min/80 \({}^{\circ}\)C**} \\ \cline{3-3} \multicolumn{2}{c}{**Type of packaging**} & & & & & & \\ \cline{3-3} \multicolumn{2}{c}{**Type of packaging**} & & & & & & \\ \hline \end{tabular}
\end{table} 
Table 1: pH values in raw peppers and after sous vide heat treatment during storage. treatment, but no significant effect was found (\(p\) = 0.102).