Table 1.
Fruit characteristics: total soluble solids (SSC), titratable acidity (TA) and pH. Means followed by different letters are significantly different for p ≤ 0.05. *, *** significant at p ≤ 0.05 and 0.001, respectively.
| Cultivar | TSS (°Brix) |
TA (g L−1 Malic Acid) |
pH |
|---|---|---|---|
| Limoncella | 16.07 ± 0.03 a | 7.57 ± 0.32 a | 3.83 ± 0.14 ab |
| Red Delicious | 10.57 ± 0.33 c | 3.03 ± 0.03 c | 4.07 ± 0.05 a |
| Golden Delicious | 11.93 ± 0.03 b | 5.47 ± 0.61 b | 3.63 ± 0.07 b |
| Annurca | 11.73 ± 0.31 b | 5.87 ± 0.30 b | 3.60 ± 0.06 b |
| Significance | *** | * | *** |