Table 1.

Physicochemical and antioxidant properties of roselle-fruit blends stored 0–6 months at 28°C and 4°C.

		Mango			Papaya			Guava
	Blends		28°C	4°C		28°C	4°C		28°C	4°C
Parameters		0	6	6	0	6	6	0	6	6
	TSS	20R	10.6	11.0	12.0	6.9	6.0	8.8	5.6	5.8	6.4
		40R	9.9	11.2	11.2	7.6	6.3	8.3	5.9	6.2	6.8
60R		7.5	7.4	10.2	7.8	7.7	8.3	6.3	6.9	7.7
80R		6.9	7.6	7.5	6.7	8.4	7.3	6.7	7.5	6.6
pH	20R	2.76	2.70	3.03	3.32	4.37	3.38	3.13	3.17	3.25
	40R	2.65	2.57	2.77	2.94	2.93	2.92	2.53	2.58	2.64
	60R	2.40	2.43	2.56	2.69	2.65	2.64	2.83	2.60	2.59
	80R	2.34	2.42	1.90	2.54	2.50	2.54	2.41	2.47	2.40
TA	20R	2.92	1.44	1.44	1.36	2.40	1.36	1.92	1.24	1.92
	40R	3.12	1.44	1.32	2.92	1.28	1.28	1.36	2.40	1.36
	60R	2.34	2.92	2.40	1.60	1.44	1.60	2.40	1.96	1.96
	80R	1.92	2.40	1.40	2.00	1.68	1.92	1.68	2.88	1.68
RS	20R	3.48	6.36	7.35	2.95	2.95	7.00	3.32	6.97	7.01
	40R	4.51	5.22	8.46	3.45	7.70	7.71	3.88	8.16	7.92
	60R	5.06	7.87	8.93	4.87	8.19	8.87	4.10	7.96	8.58
	80R	5.55	9.92	9.32	5.18	9.24	9.24	4.35	9.19	8.98

80R, 80% roselle; 60R, 60% roselle; 40R, 40% roselle; 20R, 20% roselle; TSS, total soluble solids; TA, titratable acidity; RS, reducing sugars.