Table 2.
Physico-Chemical Characteristics of the fruits.
| Characteristics | Pineapple | Watermelon | Guava |
|---|---|---|---|
| Total Soluble Solids (Brix) | 12.8 ± 0.0 | 6.5 ± 0.3 | 12.0 ± 0.1 |
| Reducing Sugar (mg/mL) | 5.0 ± 0.2 | 6.4 ± 0.6 | 8.4 ± 0.6 |
| Total Polyphenols (mqGAE/100 g) | 1.8 ± 0.2 | 2.6 ± 0.2 | 125. ±2 |
| Vitamin C (mg/L) | 25 ± 5 | 8.3 ± 0.0 | 110.0 ± 0.8 |
| Titratable acidity (meq.g citric acid/100 g) | 13 ± 3 | 9.0 ± 0.1 | 55 ± 13 |
| Dry matter (g/100 g) | 10.1 ± 0.3 | 11.0 ± 0.7 | 19.2 ± 0.5 |