. 2019 Dec 14;8(12):682. doi: 10.3390/foods8120682

Table 3.

Characterization of physicochemical quality (titratable acidity (TA), soluble solid content (SSC), colour, and texture) of the studied strawberry cultivars.

Physicochemical Properties	cv. “Primoris”	cv. “Endurance”	cv. “Portola”
Titratable acidity (g citric acid/100 g)	0.809 ± 0.011 ^a	0.739 ± 0.009 ^a	0.572 ± 0.047 ^c
Soluble solid content (°Brix)	6.82 ± 0.37 ^b	8.51 ± 0.34 ^a	4.89 ± 0.25 ^c
Colour
Superficial zone (surface)
L*	42.3 ± 3.6 ^a	36.0 ± 3.5 ^c	38.5 ± 2.7 ^b
a*	33.3 ± 1.8 ^a	34.5 ± 2.1 ^a	32.8 ± 1.7 ^a
b*	28.8 ± 5.1 ^a	24.1 ± 3.2 ^b	30.4 ± 3.7 ^a
°h	40.5 ± 5.2 ^a	34.8 ± 2.8 ^b	42.7 ± 3.7 ^a
Internal zone (interior)
L*	32.5 ± 0.3 ^b	37.2 ± 1.8 ^a	36.4 ± 1.2 ^a
a*	21.6 ± 0.7 ^a	21.7 ± 1.1 ^a	18.6 ± 0.6 ^b
b*	17.6 ± 0.4 ^b	17.2 ± 1.1 ^b	18.9 ± 0.7 ^a
°h	39.2 ± 0.9 ^b	38.5 ± 1.2 ^c	45.5 ± 0.9 ^a
Texture
Superficial zone (surface)
Hardness (N)	1.23 ± 0.39 ^a	0.612 ± 0.270 ^b	1.26 ± 0.43 ^a
Adhesiveness (N/s)	1.80 ± 0.58 ^a	0.871 ± 0.321^b	1.87 ± 0.69 ^a
Internal zone (interior)
Hardness (N)	0.950 ± 0.299 ^a	0.431 ± 0.240 ^b	0.998 ± 0.306 ^a
Adhesiveness (N/s)	1.69 ± 0.48 ^a	0.748 ± 0.419 ^b	1.73 ± 0.50 ^a

Data are expressed as “mean ± standard deviation”. ^a,b In the same line, different letters indicate significant differences (P < 0.05, Tukey test) between strawberry cultivars.