Table 2.
Quality characteristics of different Rhododendron squashes
| Quality attributes | Plain Rhododendron squash | Blended Rhododendron Squash | Control |
|---|---|---|---|
| TSS* (0Brix) | 45.0 ± 1.5 b | 45.0 ±1.5 b | 49.0 ±1.6 a |
| pH | 2.4 ± 0.07 a | 2.4 ±0.07 a | 3.8 ± 0.09 b |
| Reducing sugars (%) | 13.4 ±0.3 c | 13.6 ±0.3 b | 18.3 ±0.3 a |
| Total sugars (%) | 44.5 ±1.8 b | 44.6 ±1.9 b | 47.1 ±1.9 a |
| Acidity (%) | 1.0 ±0.005 a | 0.99 ±0.006 a | 0.27 ±0.006 b |
| TSS: acid ratio | 43.7 ±2.2 a | 45.4 ± 2.3 a | 175.2 ±9.3 b |
| Ascorbic acid (mg/100 ml) | 2.3 ±0.006 b | 2.4 ± 0.007 a | 2.2 ±0.005 c |
| Total carotenoids (μg/100 ml) | 587.5 ±18.4 a | 576.2 ±18.1 b | 475.5 ± 15.4 c |
| Flavanols (mg/100 ml) | 59.3 ±3.2 a | 54.5 ±3.0 b | 48.6 ±2.5 c |
| Total flavonoids (mg/100 ml) | 206.0 ±11.4 a | 187.3 ±9.7 b | 136.1 ±7.5 c |
| Total anthocyanins (mg/L) | 20.6 ±0.4 a | 20.5 ±0.4 b | 12.4 ± 0.3 c |
| Total phenols (mg/100 ml) | 177.6 ±8.7 a | 158.8 ±8.4 b | 94.1 ±10.4 c |
| Total antioxidant capacity (mM Trolox Equivalent (TE)/L) | 12.5 ± 0.3 a | 12.0 ±0.3 b | 8.9 ±0.3 c |
(n = 3) 1Values within the same row with different superscripts are significantly different (P < 0.05)
*Total soluble solids