. 2022 Jun 9;7(24):21172–21182. doi: 10.1021/acsomega.2c01966

Table 6. Ascorbic Acid, Total Acidity, and pH of Different Parts of the G. xanthochymus Fruit^a.

	Fruit arts
Parameters	LPe	LPu	SDR	SDS	Significance
Ascorbic Acid (mg/100 g)	57.96 ± 4.29^a	52.53 ± 1.59^a	80.18 ± 2.77^b	81.11 ± 1.84^b	P < 0.001
Total Acidity (%)	20.65 ± 0.09^b	25.00 ± 0.31^d	22.69 ± 0.08^c	0.528 ± 0.02^a	P < 0.001
pH	3.13 ± 0.12^a	2.93 ± 0.13^a	3.12 ± 0.12^a	5.22 ± 0.17^b	P < 0.001

Note: 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; SDR—sun-dried rind; and SDS—sun-dried seed.

Table 6. Ascorbic Acid, Total Acidity, and pH of Different Parts of the G. xanthochymus Fruita.

Table 6. Ascorbic Acid, Total Acidity, and pH of Different Parts of the G. xanthochymus Fruit^a.