Table 5. Total and Reducing Sugar Levels in the Different Parts of the G. xanthochymus Fruit^a.

	Fruit Parts
Sugars	LPe (%)	LPu (%)	SDR (%)	SDS (%)	Significance (%)
Total Sugars	20.13 ± 0.27b	33.42 ± 0.18c	12.13 ± 3.01a	ND	P < 0.001
Reducing Sugars	20.13 ± 0.27c	16.55 ± 0.29b	9.18 ± 0.17a	ND	P < 0.001

^aNote: All the values are mean ± SEM. Mean values with the same superscript letters in the given row are not significantly different whereas those with different superscript letters are significantly (P < 0.001) different as judged by Duncan’s multiple range test. LPe—lyophilized peel; LPu—lyophilized pulp; ND—not detected; SDR—sun-dried rind; and SDS—sun-dried seed.