## 3 Results and Discussion
### Color  
Color is a visual attribute that consumers use to evaluate a product before making a purchase decision, as it can help determine such qualities as freshness. The presence of natural pigments and the apparent chemical reactions during processing are significant factors of the notable color appearance of fruits and vegetables. As shown in Table 4, the highest mean values of the L* parameter (after 24 h of storage), thus the lightest colors, were determined in the control carrot juice (39.91), in the samples enriched with higher or lower sumac powder concentrations (39.28 and 39.78, respectively), and in the cold \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & & & **Time Storage (hours)** & \\ \hline \multirow{4}{*}{\begin{tabular}{c} **Quality** \\ **Parameters** \\ \end{tabular} } & **Juice Sample** & \multirow{2}{*}{**24**} & \multirow{2}{*}{**48**} & \multirow{2}{*}{**72**} \\  & & & & \\  & & & & \\  & & & & \\ \hline \multirow{8}{*}{\begin{tabular}{c} **C** \\ **C** \\ \end{tabular} } & \multirow{8}{*}{\begin{tabular}{c} C \\ S05 \\ P \\ SP05 \\ SP05 \\ SP3 \\ P+35 \\ \end{tabular} } & 6.32 \(\pm\) 0.01 C & 6.25 \(\pm\) 0.03 B & 5.92 \(\pm\) 0.01 A & 5.92 \(\pm\) 0.01 A & 5.92 \(\pm\) 0.01 A & 5.92 \(\pm\) 0.01 A \\  & & S05 & 5.41 \(\pm\) 0.01 B & 5.22 \(\pm\) 0.02 A & 5.35 \(\pm\) 0.05 B \\  & & S3 & 4.24 \(\pm\) 0.01 A & 4.23 \(\pm\) 0.01 A & 4.23 \(\pm\) 0.01 A & 4.23 \(\pm\) 0.01 A \\  & & P & 5.76 \(\pm\) 0.06 A & 5.86 \(\pm\) 0.06 A & 5.91 \(\pm\) 0.01 A & 5.91 \(\pm\) 0.01 A \\  & & SP05 & 5.14 \(\pm\) 0.00 A & 5.14 \(\pm\) 0.01 A & 5.15 \(\pm\) 0.01 A & 5.15 \(\pm\) 0.01 A \\  & & SP3 & 4.21 \(\pm\) 0.00 A & 4.22 \(\pm\) 0.01 A & 4.22 \(\pm\) 0.00 A & 4.22 \(\pm\) 0.00 A \\  & & P+05S & 5.20 \(\pm\) 0.00 A & 5.35 \(\pm\) 0.30 A & 5.19 \(\pm\) 0.00 A & 5.19 \(\pm\) 0.00 A \\  & & P+3S & 4.37 \(\pm\) 0.01 A & 4.37 \(\pm\) 0.02 A & 4.38 \(\pm\) 0.00 A & 5.19 \(\pm\) 0.00 A \\ \hline \multirow{8}{*}{\
\begin{tabular}{c} **C** \\ **C** \\ \end{tabular} } & \multirow{8}{*}{
\begin{tabular}{c} C \\ S05 \\ S3 \\ P \\ SP05 \\ SP3 \\ P+35 \\ \end{tabular} } & 8.40 \(\pm\) 0.17 A & 8.43 \(\pm\) 0.06 A & 8.37 \(\pm\) 0.12 A & 8.37 \(\pm\) 0.12 A & 5.75 \(\pm\) 0.07 A & 5.19 \(\pm\) 0.07 A \\  & & S05 & 8.37 \(\pm\) 0.06 A & 8.90 \(\pm\) 0.00 B & 9.45 \(\pm\) 0.21 B \\  & & P & 8.27 \(\pm\) 0.06 A & 8.70 \(\pm\) 0.14 B & 8.85 \(\pm\) 0.07 B & 5.19 \(\pm\) 0.07 B \\  & & SP05 & 10.33 \(\pm\) 0.06 A & 10.67 \(\pm\) 0.21 B & 10.37 \(\pm\) 0.15 B \\  & & SP3 & 11.13 \(\pm\) 0.25 A & 11.20 \(\pm\) 0.17 A & 11.50 \(\pm\) 0.26 A \\  & & P+05S & 9.17 \(\pm\) 0.15 A & 9.40 \(\pm\) 0.17 A & 9.40 \(\pm\) 0.17 A & 9.40 \(\pm\) 0.17 A \\  & & P+3S & 9.63 \(\pm\) 0.23 A & 9.80 \(\pm\) 0.20 A & 5.90 \(\pm\) 0.26 A \\ \hline \hline \end{tabular} The results are expressed as the mean \(\pm\) standard deviation; different letters mean statistically significant differences (\(p\leq 0.05\)); A,B,C—effect of storage time, \({}^{\mathrm{a}\mathrm{b}\mathrm{c}\mathrm{c}\mathrm{d}\mathrm{e}\mathrm{e}\mathrm{e} \mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e} \mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e} \mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e} \mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\mathrm{e}\)).  
\end{table} 
Table 3: Effect of sumac supplementation and plasma treatment on the pH and total soluble solid values of carrot juice stored in a refrigerator for 72 h.  
plasma-treated juice, without sumac powder addition (39.29). In turn, the lowest values of the parameter and hence the darkest color were observed in products supplemented with 3% of sumac powder before or after the plasma treatment (36.28 and 37.85, respectively). The storage time induced only slight changes in this parameter. The value of the L* parameter in the control juice (C) after 72 h decreased to 38.48, i.e., by 4% of the value noted three days before.