Figure 2.

Analysis of repeated measures between the physicochemical characteristics of the most cultivated genotypes in the Western Amazon, Brazil, evaluated in two measurements, the 2020–2021 and 2021–2022 harvests. (A): aqueous extract (%d.b.), (B): total ash (%d.b.), (C): total titratable acidity (mL NaOH 0.1 mol·L·100 g⁻¹ d.b.), (D): hydrogen potential (d.b.), (E): total crude protein (%d.b.), (F): ether extract (%d.b.), (G): total soluble solids (%d.b.), (H): ratio (% total soluble solids/mL of NaOH d.b.), (I): total phenolic compounds (g gallic acid eq./100 g of the sample d.b.), (J): soluble sugars (%d.b.), (K): total reducing sugars (%d.b.), (L): non-reducing sugars (%d.b.).