Table 3.
Soluble sugars (mg/100 g fw of fruit edible portion) in extra early clementine varieties.
| Clementine Varieties | Season | Soluble Sugars | ||
|---|---|---|---|---|
| Fructose | Glucose | Sucrose | ||
| Basol | 1 | 2.86 ± 0.08 b | 2.65 ± 0.07 b | 6.24 ± 0.15 c |
| 2 | 2.36 ± 0.04 a | 2.27 ± 0.02 a | 4.75 ± 0.07 a | |
| 3 | 2.88 ± 0.05 b | 2.90 ± 0.04 c | 4.93 ± 0.07 b | |
| RV | 2.32–2.94 | 2.25–2.94 | 4.68–6.39 | |
| Clemenrubí | 1 | 3.07 ± 0.02 b | 3.03 ± 0.01 b | 6.01 ± 0.04 b |
| 2 | 3.19 ± 0.06 c | 3.22 ± 0.05 c | 6.45 ± 0.11 c | |
| 3 | 2.64 ± 0.01 a | 2.63 ± 0.02 a | 5.34 ± 0.02 a | |
| RV | 2.63–3.25 | 2.61–3.27 | 5.32–6.56 | |
| Clemensoon | 1 | 2.39 ± 0.05 a | 2.27 ± 0.07 a | 5.78 ± 0.14 a |
| 2 | 2.40 ± 0.01 a | 2.37 ± 0.02 b | 5.70 ± 0.01 a | |
| 3 | 3.59 ± 0.13 b | 3.50 ± 0.13 c | 6.38 ± 0.24 b | |
| RV | 2.34–3.72 | 2.20–3.63 | 4.64–6.62 | |
RV: Range of Variation. Mean ± standard deviation (n = 9). In each column, the different letters (a,b,c) indicate statistically significant differences (p < 0.05) between seasons for each variety.