This dataset contains analytical data on strawberry nectar subjected to equivalent 5-log reduction treatments using Ohmic Heating (OH), Pulsed Electric Fields (PF), High-Pressure Processing (HP), and Thermal treatments (TT). The dataset includes measurements for untreated nectar, immediately after treatment (d00), and after 30 (d30) and 60 (d60) days of storage at 4°C. The data is organized into 6 Excel files (.xlsx) and encompasses:

• Vitamins (mg/L): Ascorbic acid, Dehydroascorbic acid, Pantothenic acid, Nicotinic acid, Nicotinamide, Riboflavin, Thiamine, Pyridoxine.

• Polyphenols (mg/L): 39 molecules grouped into Flavones, Flavanones, Flavonols, Hydroxybenzoic acids (HBAs), Ellagitannins, Hydrocaffeic acid (HCA), and Flavanols.

• Enzymes (% relative activity): Polyphenol Oxidase (PPO) and Peroxidase (POD).

• Color Parameters: L*, a*, b*, C, h.

• Aroma Compounds (ug/L): Methyl butyrate, Ethyl butyrate, Ethyl-2-methylbutyrate, Methyl hexanoate, Ethyl hexanoate, Hexyl acetate, Benzyl acetate, Methyl cinnamate, Ethyl cinnamate, cis-3-Hexenol, 2-Pentanone, Mesifuran, Linalool, trans-Nerolidol, gamma-Decalactone, gamma-Dodecalactone, Nonanal, Hexanal, trans-2-Hexenal.

• Anthocyanins (mg/L): Cyanidin-3-glucoside, Pelargonidin-3-O-glucoside, Pelargonidin-3-O-rutinoside, Pelargonidin-3-O-(6-malonyl glucoside).

This dataset is part of Work Package 5 (WP5) of the HiStabJuice project, focusing on the stability and quality of strawberry nectar under various processing and storage conditions. 

File Structure:

1. Anthocyanins_Data.xlsx
2. Enzymes_Data.xlsx
3. Polyphenols_Data.xlsx
4. Vitamins_Data.xlsx
5. Color_Data.xlsx
6. Aroma_Data.xlsx