Table 6.

Soluble solids content (SSC), titratable acidity (TTA), pH, and color of grape jelly and puree.

Properties	Stage 1, Jelly (Able to Eat with Teeth)			Stage 2, Jelly (Able to Eat with Gum)			Stage 3, Puree (Able to Eat with Tongue)
	Lab	Pilot	p-Value (1)	Lab	Pilot	p-Value	Lab	Pilot	p-Value
SSC (°Brix)	22.33 ± 0.58 (2)	18.67 ± 0.58	0.001	23.00 ± 0.01	18.33 ± 0.58	0.005	20.00 ± 0.01	18.90 ± 0.01	<0.001
pH	4.04 ± 0.01	4.14 ± 0.02	0.001	4.03 ± 0.01	4.10 ± 0.01	0.002	3.90 ± 0.01	3.82 ± 0.01	<0.001
TTA (%)	0.42 ± 0.01	0.39 ± 0.01	0.018	0.46 ± 0.01	0.43 ± 0.02	0.116	0.68 ± 0.02	0.74 ± 0.01	0.004
Sugar–acid ratio	52.76 ± 0.50	48.40 ± 2.23	0.030	50.11 ± 1.23	42.44 ± 2.11	0.006	29.57 ± 0.67	25.80 ± 0.44	0.001
Color value
L*	34.69 ± 0.56	28.16 ± 0.52	<0.001	32.86 ± 0.62	26.03 ± 0.08	0.002	44.78 ± 0.03	27.20 ± 0.24	<0.001
a*	24.57 ± 0.25	17.54 ± 0.01	<0.001	26.78 ± 0.43	17.53 ± 0.24	<0.001	21.76 ± 0.11	17.68 ± 0.29	<0.001
b*	3.97 ± 0.30	5.07 ± 0.09	0.004	4.95 ± 0.07	4.96 ± 0.25	0.920	3.33 ± 0.05	5.57 ± 0.41	0.010
CI*	179.06 ± 16.33	122.99 ± 3.84	0.004	164.76 ± 2.63	135.84 ± 5.69	0.001	145.81 ± 2.70	117.05 ± 6.86	0.002

⁽¹⁾ p-value by t-test, ⁽²⁾ Mean (n = 3) ± standard deviation.