Table 2

A
Fresh vegetables	pH	L*	a*	b*
Fennel	5.82 ± 0.006^A	84.10 ± 0.90^a	-3.26 ± 0.59^A	10.48 ± 2.74^a
Courgette	6.34 ± 0.006^B	87.01 ± 1.24^a	-4.01 ± 3.40^A	27.16 ± 1.98^b
Artichoke	6.05 ± 0.010^C	77.29 ± 10.71^b	-4.01 ± 3.40^A	25.71 ± 5.12^b
B Blanched vegetables
Fennel	6.06 ± 0.034^A	85.07 ± 0.56^a	-4.31 ± 0.61^A	9.10 ± 1.47^a
Courgette	6.53 ± 0.009^B	88.41 ± 1.04^b	-4.81 ± 2.00^A	24.17 ± 1.88^b
Artichoke	7.20 ± 0,016^C	79.13 ± 4.71^c	-4.52 ± 2.11^A	23.61 ± 3.22^b
C Blanched-acidified vegetables (0.1% acid)
Fennel
Acetic acid	5.86 ± 0.016^A	69.35 ± 4.26^a	-3.45 ± 0.53^A	9.53 ± 2.03^a
Lactic acid	5.31 ± 0.017^B	66.78 ± 4.51^a	-3.00 ± 1.08^A	5.62 ± 1.32^b
Citric acid	5.31 ± 0.017^B	67.67 ± 3.11^a	-2,50 ± 0,36^A	4.83 ± 0.85^b
Courgette
Acetic acid	6.53 ± 0012^A	78.51 ± 1.52^b	-10.38 ± 0.76^B	46.01 ± 1.91c
Lactic acid	6.33 ± 0.005^B	71.29 ± 3.94^c,d	-12.21 ± 0.10^C	39.95 ± 1.14^d
Citric acid	5.70 ± 0.019^C	71.96 ± 0.67^c,d	-10.26 ±0.32^B	35.35 ± 3.16e
Artichoke
Acetic acid	6.66 ± 0.012^A	65.10 ± 9.98^e,f	-6.73 ± 2.95^D	31.10 ± 4.54^f
Lactic acid	5.69 ± 0.014^B	74.87 ± 2.53^f	-4.84 ± 1.29^D	22.00 ± 5.12^g
Citric acid	5.71 ± 0.037^B	58.18 ± 5.04^e,f	-4.26 ± 0.71^D	25.55 ± 6.00^f,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).