. 2020 Jan 17;9(1):98. doi: 10.3390/foods9010098

Table 2.

Maturity parameters and consumers’ acceptance.

	Maturity Parameters ^†			Sensory Data ^‡
Variety	° Brix	TA	TSS/TA	%Acceptance	Preference
Autumn royal	18.3 ± 0.1 ^a	3.8 ± 0.1 ^e	49	100	7.13 ± 0.63 ^a
	16.4 ± 0.1 ^b	4.5 ± 0.1 ^d	36	81	6.42 ± 0.58 ^ab
	14.4 ± 0.0 ^c	5.5 ± 0.1 ^ab	26	50	5.63 ± 0.85 ^ab
	13.8 ± 0.1 ^d	5.0 ± 0.1 ^c	27	56	5.17 ± 0.68 ^ab
	13.3 ± 0.1 ^e	5.0 ± 0.1 ^c	27	33	5.25 ± 1.41 ^ab
	12.6 ± 0.2 ^f	5.7 ± 0.1 ^a	22	29	4.40 ± 1.29 ^b
	11.8 ± 0.2 ^g	5.4 ± 0.1 ^b	22	44	4.56 ± 1.88 ^b
	° Brix	TA	TSS/TA	%Acceptance	Preference
Victoria	16.9 ± 0.1 ^a	3.8 ± 0.1 ^d	45	86	6.72 ± 1.85 ^a
	14.9 ± 0.1 ^b	3.9 ± 0.1 ^d	38	86	6.08 ± 1.23 ^a
	14.2 ± 0.1 ^b	5.4 ± 0.1 ^c	26	87	5.80 ± 1.50 ^a
	11.9 ± 0.1 ^c	5.3 ± 0.0 ^c	22	40	4.20 ± 0.60 ^b
	11.6 ± 0.1 ^c	3.0 ± 0.0 ^e	39	65	4.70 ± 0.50 ^b
	10.6 ± 0.0 ^d	6.7 ± 0.2 ^b	16	32	4.08 ± 1.81 ^b
	9.0 ± 0.1 ^e	10.7 ± 0.1 ^a	8	4	2.41 ± 1.29 ^b

Values are mean ±SD. For each variety values in the same column bearing different letters are significantly different. Data were analyzed with ^† an ANOVA test followed by a Tukey post hoc test or ^‡ the Kruskal–Wallis non-parametric test followed by the Dunn post hoc test using a p-value < 0.05.