. 2024 Apr 2;13(7):1093. doi: 10.3390/foods13071093

Table 3.

Physical characteristics of black oranges under different aging fermentation processes.

Week	Group	Aw	Total Weight (g)	Weight Loss Ratio (%)	pH	TSS (°Brix)	TRS (mg/g D.W.)
0	F	0.97 ± 0.01 ^a	544.21 ± 0.00 ^a	0.00 ± 0.00 ^j	4.73 ± 0.01 ^a	2.62 ± 0.00 ^g	278.28 ± 0.82 ^j
2	NB	0.96 ± 0.00 ^ab	415.14 ± 0.00 ^d	23.72 ± 0.00 ^g	4.08 ± 0.00 ^b	2.99 ± 0.01 ^f	473.95 ± 3.25 ^h
	CA	0.96 ± 0.01 ^ab	450.75 ± 0.00 ^b	17.17 ± 0.00 ⁱ	4.07 ± 0.00 ^b	3.11 ± 0.00 ^d	460.74 ± 2.61 ⁱ
	AA	0.95 ± 0.00 ^bc	267.15 ± 0.00 ^h	50.91 ± 0.00 ^c	3.88 ± 0.00 ^c	3.05 ± 0.00 ^e	524.04 ± 2.45 ^e
4	NB	0.95 ± 0.01 ^bc	409.34 ± 0.00 ^e	24.78 ± 0.00 ^f	3.85 ± 0.00 ^d	3.14 ± 0.01 ^c	545.86 ± 4.84 ^d
	CA	0.94 ± 0.01 ^c	442.54 ± 0.01 ^c	18.68 ± 0.01 ^h	3.89 ± 0.00 ^c	3.21 ± 0.01 ^b	555.34 ± 5.63 ^b
	AA	0.71 ± 0.00 ^d	114.61 ± 0.01 ⁱ	78.94 ± 0.01 ^b	3.74 ± 0.00 ^g	3.24 ± 0.01 ^a	517.58 ± 4.47 ^f
6	NB	0.96 ± 0.00 ^ab	355.31 ± 0.01 ^f	34.71 ± 0.02 ^e	3.78 ± 0.01 ^f	3.15 ± 0.00 ^c	563.47 ± 4.04 ^a
	CA	0.96 ±0.00 ^ab	348.27 ± 0.00 ^g	36.00 ± 0.01 ^d	3.80 ± 0.01 ^e	3.10 ± 0.01 ^d	547.45 ± 3.73 ^c
	AA	0.54 ± 0.01 ^e	100.51 ± 0.01 ^j	81.53 ± 0.01 ^a	3.69 ± 0.02 ^h	3.14 ± 0.01 ^c	477.94 ± 3.41 ^g

Each value was expressed as mean ± standard deviation (n = 3). “a–j” means different letters in the same column have significant difference (p < 0.05). Aw means water activity, TSS means total soluble solids, TRS means total reducing sugars. F, NB, CA, AA represent fresh, non-blanching and continuous aging, blanching and continuous aging, and hot air-assisted aging cycle, respectively.