Table 2.

Physicochemical analysis of Açaí in three stages of maturity and two production areas.

City/Province	Maturity Stage	Soluble Solids (°Brix)		Titratable Acidity (% Citric Acid)		Maturity Index (TSS/TA)
Gonzalo Pizarro/Sucumbíos	Unripe	0.45 ± 0.07	Cf	0.44 ± 0.003	Ab	1.01 ± 0.15	Cd
	Half ripe	1.75 ± 0.07	Bc	0.44 ± 0.002	Ab	3.94 ± 0.17	Bc
	Ripe	3.6 ± 0.14	Aa	0.26 ± 0.011	Bc	13.97 ± 0.07	Ab
Loreto/Orellana	Unripe	0.65 ± 0.07	Ce	0.54 ± 0.003	Aa	1.2 ± 0.12	Cd
	Half ripe	1.45 ± 0.07	Bd	0.45 ± 0.004	Bb	3.24 ± 0.13	Bc
	Ripe	2.75 ± 0.07	Ab	0.22 ± 0.003	Cd	12.61 ± 0.50	Aa

The mean ± standard deviation (n = 3) expresses the results found. Significant differences between maturity stages (p < 0.05) are represented by capital letters, and significant differences between the two provinces (p < 0.05) are represented by lowercase letters, using ANOVA followed by Tukey’s test.