A  
Fresh vegetables pH L* a* b*
Fennel 5.82 ± 0.006A 84.10 ± 0.90a -3.26 ± 0.59A 10.48 ± 2.74a
Courgette 6.34 ± 0.006B 87.01 ± 1.24a -4.01 ± 3.40A 27.16 ± 1.98b
Artichoke 6.05 ± 0.010C 77.29 ± 10.71b -4.01 ± 3.40A 25.71 ± 5.12b
 B Blanched vegetables
Fennel 6.06 ± 0.034A 85.07 ± 0.56a -4.31 ± 0.61A 9.10 ± 1.47a
Courgette 6.53 ± 0.009B 88.41 ± 1.04b -4.81 ± 2.00A 24.17 ± 1.88b
Artichoke 7.20 ± 0,016C 79.13 ± 4.71c -4.52 ± 2.11A 23.61 ± 3.22b
C Blanched-acidified vegetables (0.1% acid)
Fennel  
Acetic acid 5.86 ± 0.016A 69.35 ± 4.26a -3.45 ± 0.53A 9.53 ± 2.03a
Lactic acid 5.31 ± 0.017B 66.78 ± 4.51a -3.00 ± 1.08A 5.62 ± 1.32b
Citric acid 5.31 ± 0.017B 67.67 ± 3.11a -2,50 ± 0,36A 4.83 ± 0.85b
Courgette  
Acetic acid 6.53 ± 0012A 78.51 ± 1.52b -10.38 ± 0.76B 46.01 ± 1.91c
Lactic acid 6.33 ± 0.005B 71.29 ± 3.94c,d -12.21 ± 0.10C 39.95 ± 1.14d
Citric acid 5.70 ± 0.019C 71.96 ± 0.67c,d -10.26 ±0.32B 35.35 ± 3.16e
Artichoke  
Acetic acid 6.66 ± 0.012A 65.10 ± 9.98e,f -6.73 ± 2.95D 31.10 ± 4.54f
Lactic acid 5.69 ± 0.014B 74.87 ± 2.53f -4.84 ± 1.29D 22.00 ± 5.12g
Citric acid 5.71 ± 0.037B 58.18 ± 5.04e,f -4.26 ± 0.71D 25.55 ± 6.00f,g
Table 2: Values of PH, brightness index (L*), red index (a*) and yellow index (b*) of white-green vegetables blanched with and without acidification. (a,b,c,d,e,f,g and A,B,C,D the values with the same letter are not significantly different).