. 2018 Jan 29;55(4):1339–1349. doi: 10.1007/s13197-018-3045-x

Table 2.

Total carbohydrate content, pH value, colour index and °brix of different citrus fruit juices

	GECC (mg mL⁻¹)	SECC (mg mL⁻¹)	FECC (mg mL⁻¹)	pH	L^*	a^*	b^*	∆E	°Brix
C. nobilis	537 ± 0.70^a	140 ± 0.70^a	125.1 ± 0.77^a	4.02	40.44^a	− 0.44^c	9.34^a	8.67^a	13
C. ichangensis	84.0 ± 0.35^e	27.5 ± 0.77^d	4.4 ± 0.28^d	2.70	38.25^b	− 2.35^a	4.27^b	5.28^b	6.0
C. medica	82.5 ± 0.42^e	27.12 ± 0.08^d	4.8 ± 0.56^d	2.45	41.62^a	− 2.84^a	3.27^c	8.69^a	7.0
C. limetta	155.5 ± 0.42^c	45.37 ± 0.19^c	16 ± 0.63^c	4.07	42.28^a	− 3.12^b	4.65^b	9.34^a	7.5
C. karna	179.5 ± 1.76^b	51.37 ± 0.89^b	22.8 ± 0.56^b	2.74	38.50^b	− 2.14^a	2.48^d	5.67^b	9.0
C. aurantium	89.5 ± 0.35^d	28.87 ± 0.61^d	2.85 ± 0.03^e	3.43	38.25^b	− 2.33^a	2.68^d	5.40^b	7.5
C. aurantifolia	45.5 ± 0.98^f	17.87 ± 0.61^e	15.42 ± 29^c	2.56	41.70^a	− 3.19^b	4.64^b	8.09^a	8.0

L^* Lightness, a^* red/green coordinate, b^* yellow/blue coordinate, ∆E total colour difference

GECC Glucose equivalent carbohydrate content, SECC sucrose equivalent carbohydrate content, FECC fructose equivalent carbohydrate content

Within column numbers followed by different letters are significantly different. p values ≤ 0.05 by Duncan test