Table 5.
Titratable acidity (TA), pH, total soluble solids (TSS), TSS/TA and bioactive compounds in analyzed goji berry fruits.
| Red Goji | Yellow Goji | Black Goji | |
|---|---|---|---|
| TA (% citric acid) | 0.70 ± 0.07 a | 0.70 ± 0.06 a | 0.89 ± 0.08 b |
| pH | 4.71 ± 0.04 a | 4.71 ± 0.02 a | 4.56 ± 0.01 b |
| TSS (°Brix) | 16.73 ± 0.12 a | 14.97 ± 0.06 b | 9.43 ± 0.06 c |
| TSS/TA | 22.44 a | 22.54 a | 10.69 b |
| AA-2βG (mg/100 g) | 60.84 ± 3.23 a | 48.85 ± 3.43 b | nd |
| TCC (mg/100 g) | 41.71 ± 1.23 a | 3.60 ± 0.02 b | nd |
| TPC (mg GAE/100 g) | 162.4 ± 11.5 a | 176.3 ± 13.0 a | 295.7 ± 18.8 b |
| TFC (mg HE/100 g) | 214.2 ± 28.6 b | 335.5 ± 27.1 a | 27.40 ± 4.76 c |
| TAcy (mg C3 G/100 g) | nd | nd | 196.0 ± 10.5 |
| Total tannins (mg PYE/100 g) | 0.31 ± 0.02 b | 0.33 ± 0.02 b | 0.63 ± 0.03 a |
Nd—not detected; TA—titratable acidity; TSS—total soluble solids; AA-2βG: 2-O-β-d-glucopyranosyl-l-ascorbic acid; TCC—total carotenoid content; TPC—total phenolic content; TFC—total flavonoid content; TAcy—total anthocyanin content; different letters in the same row indicate significant differences (p < 0.05).