Table 4.
Physical-chemical characteristics of fresh sap recorded in different studies, and the range of the Mexican norms (NMX).
| Species | Locality | Concentration of Sugar (°Bx) | Acidity (pH) | Lactic Acid (g/100 mL) | Reference |
|---|---|---|---|---|---|
| Agave sp. | ND | 11 | 7 | 0.18 | [53] |
| A. mapisaga | Lomas de Romero, Puebla | ND | 4.5 | 0.5 | [35] |
| Agave sp. | Tamazulapan, Oaxaca | 16 | 4.3 | 0.68 | [43] |
| A. atrovirens | Michoacán | 11.1 | 6.29 | 0.6 | [36] |
| A. atrovirens | Las Mangas, Coahuila | 9.55 | 6 | ND | [34] |
| A. salmiana | Las Mangas, Coahuila | 9.85 | 5.73 | ND | [34] |
| A. salmiana var. salmiana | Santiago Undameo, Michoacán | 9.8 | 6.23 | 0.23 | This study |
| A. mapisaga | Tarímbaro, Michoacán | 9.57 | 4.58 | 0.53 | This study |
| Range NMX | 8–12 | 6.6–7.5 | 0.9–1.03 | [50,51,52,53] |
ND = No Data.