Table. 1.
Table. 1.
Physicochemical parameters and biochemical composition of
| Parameters | Values |
|---|---|
| Weight (g) | 71.52±4.23 |
| Length (mm) | 56.88±1.53 |
| Width (mm) | 47.17±2.22 |
| Fruit thickness (mm) | 18.43±1.85 |
| Fruit shape index | 1.18±0.11 |
| pH | 4.00±0.23 |
| TA (%) | 0.73±0.03 |
| TSSs (°Brix) | 13.65±0.88 |
| TSS/TA | 18.67±0.33 |
| Total sugars (g/100 g) | 10.22±1.01 |
| Sugars (g/100 g) | |
| Fructose | 4.01±0.21 |
| Glucose | 2.52±0.15 |
| Sucrose | 1.49±0.11 |
| Sweetness index | 13.70±0.38 |
| Fat (g/100 g) | 0.08±0.003 |
| Protein (g/100 g) | 0.41±0.02 |
| Crude fiber (g/100 g) | 0.12±0.04 |
| Organic acids (mg/100 g) | |
| Malic acid | 610.08±19.55 |
| Tartaric acid | 73.17±5.22 |
| Succinic acid | 26.11±1.83 |
| Oxalic acid | 15.93±1.13 |
| Vitamin C (mg/100 g) | 10.52±0.29 |
| Carotenoids (mg/g) | 53.18±4.09 |
| Polyphenols (mg/g) | 153.67±8.33 |
| Flavonoids (mg/g) | 56.00±1.22 |
| Ash (g/100 g) | 0.41±0.02 |
| Potassium (mg/100 g) | 261.58±10.23 |
| Sodium (mg/100 g) | 36.20±1.93 |
| Phosphorus (mg/100 g) | 23.66±1.41 |
| Calcium (mg/100 g) | 17.62±3.01 |
| Magnesium (mg/100 g) | 18.02±2.11 |
| Iron (mg/100 g) | 3.99±0.16 |
| Energy value (kcal/100 g) | 43.12±0.28 |
TA, titratable acidity; TSSs, total soluble solids.
Prev Nutr Food Sci 2024;29:256~269 https://doi.org/10.3746/pnf.2024.29.3.256
© Prev. Nutr. Food Sci.