Table 2.
Physicochemical characteristics of fruits from nine accessions of Myrciaria floribunda, differentiated by their orange, red, and purple coloration.
| Accessions | pH | SS | AT | SS/AT |
|---|---|---|---|---|
| AC-67 | 3.40 a | 14.10 c | 3.80 b | 3.84 c |
| AC-92 | 3.58 b | 13.13 b | 4.23 b | 3.11 b |
| AC-112 | 3.70 b | 12.90 b | 4.13 b | 3.13 b |
| AC-132 | 3.26 a | 11.30 a | 4.78 c | 2.38 a |
| AC-136 | 3.43 a | 14.80 c | 3.35 a | 4.45 d |
| AC-137 | 3.61 b | 14.80 c | 3.78 b | 3.95 c |
| AC-153 | 3.48 a | 13.18 b | 5.65 d | 2.34 a |
| AC-156 | 3.61 b | 12.85 b | 3.48 a | 3.71 c |
| AC-160 | 3.70 b | 13.70 c | 3.05 a | 4.55 d |
| Mean | 3.53 | 13.42 | 4.03 | 3.49 |
| CV (%) | 3.27 | 7.30 | 9.01 | 14.48 |
| Standard Error | 0.06 | 0.49 | 0.18 | 0.25 |
Scott–Knott test. Means followed by the same letter in the column can be grouped together (p ≤ 0.05). pH: potential of hydrogen; SS: soluble solids (°Brix); TA: titratable acidity (% of citric acid); SS/AT: ratio between the two variables.