Table 4.
Vitamin C (total, ascorbic and dehidroascorbic acid) and other organic acids (mg/100 g fw of fruit edible portion) in extra early clementine varieties.
| Clementine Variety | Compound | Season 1 | Season 2 | Season 3 | RV |
|---|---|---|---|---|---|
| Basol | Ascorbic acid | 103.08 ± 3.40 b | 91.48 ± 3.43 a | 116.24 ± 3.24 c | 88.05–119.48 |
| Dehidroascorbic acid | 2.30 ± 0.36 a | 9.86 ± 0.22 c | 5.85 ± 0.65 b | 1.94–10.08 | |
| Total vitamin C | 106.69 ± 3.96 a | 101.01 ± 2.95 a | 118.30 ± 8.95 a | 98.06–127.25 | |
| Citric acid | 515.72 ± 6.98 b | 482.81 ± 17.24 a | 664.79 ± 5.39 c | 465.57–680.18 | |
| Fumaric acid | 0.50 ± 0.01 b | 0.79 ± 0.04 c | 0.04 ± 0.00 a | 0.04–0.83 | |
| Isocitric acid | 92.20 ± 3.12 b | 150.33 ± 5.06 c | 53.79 ± 2.74 a | 51.05–155.39 | |
| Malic acid | 113.24 ± 1.21 c | 119.41 ± 3.47 b | 79.92 ± 6.86 a | 73.03–122.88 | |
| Oxalic acid | 52.48 ± 2.20 c | 41.04 ± 2.25 b | 28.71 ± 1.70 a | 27.01–54.68 | |
| Quinic acid | 92.52 ± 3.68 c | 45.19 ± 3.49 a | 71.69 ± 1.88 b | 41.70–96.20 | |
| Clemenrubí | Ascorbic acid | 120.04 ± 3.32 b | 91.26 ± 2.95 a | 94.61 ± 5.81 a | 88.31–123.36 |
| Dehidroascorbic acid | 7.04 ± 0.06 b | 5.36 ± 0.94 a | 5.04 ± 0.01 a | 4.42–7.12 | |
| Total vitamin C | 127.12 ± 4.92 b | 94.70 ± 1.37 a | 100.05 ± 8.15 a | 93.33–132.04 | |
| Citric acid | 582.63 ± 41.86 b | 561.01 ± 8.80 b | 446.39 ± 3.20 a | 449.59–623.86 | |
| Fumaric acid | 0.60 ± 0.03 b | 0.77 ± 0.03 c | 0.04 ± 0.01 a | 0.03–0.80 | |
| Isocitric acid | 63.21 ± 0.10 b | 73.34 ± 3.76 c | 49.56 ± 5.18 a | 44.38–77.10 | |
| Malic acid | 93.76 ± 5.01 a | 137.12 ± 4.30 c | 115.49 ± 8.09 b | 88.75–141.42 | |
| Oxalic acid | 64.03 ± 3.35 c | 43.10 ± 1.80 b | 30.12 ± 1.36 a | 28.76–67.38 | |
| Quinic acid | 90.29 ± 3.37 c | 40.89 ± 3.07 a | 71.65 ± 6.24 b | 37.82–93.66 | |
| Clemensoon | Ascorbic acid | 90.86 ± 11.45 a | 96.20 ± 4.18 a | 100.60 ± 9.52 a | 79.41–110.12 |
| Dehidroascorbic acid | 10.19 ± 0.18 b | 4.55 ± 0.83 a | 4.61 ± 0.80 a | 3.72–10.37 | |
| Total vitamin C | 99.28 ± 5.91 a | 93.79 ± 4.83 a | 105.21 ± 0.79 a | 88.96–106.00 | |
| Citric acid | 349.83 ± 16.44 a | 548.34 ± 23.84 b | 639.37 ± 35.89 c | 333.39–675.26 | |
| Fumaric acid | 0.67 ± 0.04 b | 0.99 ± 0.07 c | 0.04 ± 0.00 a | 0.04–1.06 | |
| Isocitric acid | 99.83 ± 5.73 c | 69.10 ± 3.20 b | 47.54 ± 2.76 a | 44.78–105.56 | |
| Malic acid | 121.40 ± 9.72 b | 126.36 ± 3.63 b | 99.34 ± 1.95 a | 97.39–129.99 | |
| Oxalic acid | 50.13 ± 4.64 c | 40.84 ± 2.13 b | 30.70 ± 0.61 a | 30.09–54.77 | |
| Quinic acid | 73.53 ± 4.81 b | 38.82 ± 2.23 a | 73.44 ± 6.71 b | 36.59–78.34 |
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.