. 2016 Apr 25;21(5):398. doi: 10.3390/molecules21050398

Table 1.

Organic acid contents of cherimoya fruit at nine stages of development, collected during 42 weeks. Results are expressed as the mean ± standard error (SE) of four separate extractions and determinations.

Sample Point	Weeks after Blooming (WAB)	Phenological Stage ¹	Fruit Weight (g)	Organic Acids (mg/g Fresh Weight)
Sample Point	Weeks after Blooming (WAB)	Phenological Stage ¹	Fruit Weight (g)	Tartaric	Malic	Ascorbic	Citric	Succinic
S1	3	71	1.1 ± 0.1 *^,^h	1.12 ± 0.01 ^b	2.29 ± 0.17 ^a,b	0.14 ± 0.01 ^b	7.05 ± 1.25 ^a	2.97 ± 0.69 ^a
S2	8	72	3.4 ± 0.7 ^h	1.34 ± 0.17 ^a	1.84 ± 0.43 ^b,c	0.18 ± 0.04 ^a	5.37 ± 1.09 ^b	0.62 ± 0.12 ^c
S3	12	73	32.6 ± 4.0 ^g	0.57 ± 0.06 ^c,d	1.58 ± 0.15 ^c,d	0.03 ± 0.01 ^c	1.51 ± 0.31 ^c	1.75 ± 0.29 ^b
S4	17	74	70.5 ± 14.6 ^f	0.40 ± 0.05 ^d,e	1.62 ± 0.12 ^c,d	0.03 ± 0.01 ^c	0.97 ± 0.39 ^c,d	0.62 ± 0.19 ^c
S5	21	75	123.0 ± 14.4 ^e	0.41 ± 0.03 ^c,d,e	1.83 ± 0.07 ^b,c	0.03 ± 0.00 ^c	0.25 ± 0.04 ^d	0.61 ± 0.14 ^c
S6	26	76	186.8 ± 10.3 ^d	0.61 ± 0.8 ^c	2.78 ± 0.27 ^a	0.05 ± 0.01 ^c	0.29 ± 0.03 ^c,d	0.85 ± 0.06 ^c
S7	30	77	231.1 ± 15.7 ^c	0.39 ± 0.7 ^d,e	1.85 ± 0.17 ^b,c	0.04 ± 0.01 ^c	0.23 ± 0.02 ^d	0.66 ± 0.03 ^c
S8	34	78	328.5 ± 49.9 ^b	0.25 ± 0.06 ^e	1.20 ± 0.10 ^d	0.04 ± 0.00 ^c	0.20 ± 0.05 ^c,d	0.55 ± 0.06 ^c
S9	42	79	475.0 ± 74.4 ^a,b	0.51 ± 0.15 ^c,d	1.89 ± 0.11 ^b,c	0.04 ± 0.00 ^c	0.20 ± 0.07 ^d	0.46 ± 0.05 ^c

¹ According to Cautín and Agustí [25], using the BBCH-scale. * In the same column, different letters indicated differences among development stages at p ≤ 0.05 by LSD test.