Table 1.
Quality attributes of “Biqi” fruit at mature green (MG), pink ripe (PR), red ripe (RR), and full ripe (FR) stages.
| Quality attributes | MG | PR | RR | FR |
|---|---|---|---|---|
| Length * (mm) | 18.86 ± 0.68 | 20.00 ± 0.90 | 25.44 ± 1.75 | 26.47 ± 1.19 |
| Diameter * (mm) | 19.92 ± 0.42 | 21.65 ± 1.12 | 27.19 ± 1.06 | 28.02 ± 1.16 |
| Weight * (g) | 3.91 ± 0.42 | 4.90 ± 0.63 | 9.45 ± 1.30 | 11.29 ± 1.47 |
| Color * (CIRG) | 1.18 ± 0.14 | 2.59 ± 0.35 | 3.61 ± 0.29 | 6.01 ± 1.03 |
| TSS * (∘Brix) | 8.76 ± 0.23 | 9.97 ± 0.44 | 11.80 ± 0.75 | 12.95 ± 0.71 |
| TA ** (mg/g FW) | 47.18 ± 0.55 | 30.87 ± 0.43 | 6.87 ± 0.95 | 6.65 ± 0.80 |
| Total anthocyanins ** (mg/100 g FW) | 0.25 ± 0.12 | 2.67 ± 0.37 | 63.06 ± 16.01 | 88.03 ± 9.24 |
| Ethanol ** (μmol/100 g FW) | 0.76 ± 0.46 | 3.21 ± 0.52 | 6.96 ± 2.53 | 62.92 ± 4.99 |
| Acetaldehyde ** (μmol/100 g FW) | 1.33 ± 0.05 | 1.46 ± 0.07 | 1.48 ± 0.10 | 3.38 ± 0.24 |
*
Data are expressed as means ± SD, n = 10;
**
For titratable acids (TA), total anthocyanins, ethanol, acetaldehyde, n = 3.