Table 1.
Biometrical characteristics, total soluble solids (TSS) and pH in strawberry fruits at six stages of ripening.
| Ripening Stage | Length (mm) | Diameter (mm) | Weight (g) | TSS (°brix) | pH |
|---|---|---|---|---|---|
| White (RS1) | 36.72 ± 2.12 a | 30.79 ± 1.42 a | 15.33 ± 1.84 a | 5.99 ± 0.48 a | 3.85 ± 0.24 a |
| Turning (RS2) | 37.34 ± 3.36 a | 31.57 ± 2.47 a | 17.17 ± 4.06 b | 6.69 ± 0.36 b | 4.17 ± 0.18 b |
| Half-red (RS3) | 39.35 ± 2.61 b | 31.66 ± 2.79 ab | 18.31 ± 3.43 b | 7.18 ± 0.34 c | 4.34 ± 0.06 c |
| Three-quarter red (RS4) | 41.01 ± 4.17 c | 31.11 ± 1.71 a | 18.34 ± 2.57 b | 7.29 ± 0.22 c | 4.46 ± 0.12 d |
| Bright red (RS5) | 43.30 ± 2.92 d | 32.48 ± 1.73 bc | 19.97 ± 2.54 c | 8.24 ± 0.41 d | 4.59 ± 0.21 e |
| Dark red (RS6) | 42.71 ± 4.03 d | 33.00 ± 2.70 c | 20.58 ± 4.76 c | 9.19 ± 0.35 e | 4.87 ± 0.16 f |
| Overall in six stages | 40.07 ± 4.12 | 31.77 ± 2.32 | 18.28 ± 3.76 | 7.43 ± 1.10 | 4.38 ± 0.36 |
Values denote the mean of 100 individual measurements of strawberries (n = 100) in each ripening stage ± the standard deviation. Values not mentioned by the same letter in the same column are significantly different (p < 0.05).