Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp.

TPC showed a highly significant ( p < 0.05) correlation with TFC, DPPH, FRAP, and ABTS ( r = 0.96, r = 0.90, r = 0.97, and r = 0.95, respectively).

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Viable Cell Count, pH, and Total Titratable Acid (TTA) The viable bacteria showed a trend of first decreasing and then increasing ( Figure 3 ).

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With the extension of fermentation time, the total sugar and reducing sugar showed a decreasing trend, and the total sugar tended to flatten out at 20 h (61.36 ± 0.78 mg/mL), while the reducing sugar decreased by 36.05% at 28 h.

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