Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits
Table 1
Morphological and physicochemical parameters of endangered Spanish lime and lemon samples.
Parameter
ANOVA
Sour lime
Sweet lime
Sweet lemon
Fw (g): fruit weight
153 b¶
83 c
199 a
Cl (mm): calyx length
3.7 b
4.8 b
14.4 a
Fl (mm): fruit total length
58.5 b
49.5 c
96.4 a
Ft (mm): fruit thickness
71.7 a
58.3 b
70.2 a
Length : thickness (Fl : Ft)
0.82 b
0.85 b
1.38 a
Et (mm): endocarp thickness
4.2 b
4.3 b
6.1 a
pH
3.0 b
7.7 a
6.9 a
TSS (°Brix)
8.1 a
6.6 b
8.2 a
TA (g citric L−1)
57.2 a
0.66 b
0.87 b
Peel color
L
70.25 b
70.37 b
75.73 a
a
11.73 a
4.26 c
6.05 b
b
50.42 b
49.79 b
53.57 a
Juice color
L
NS
45.13 a
46.09 a
45.64 a
a
NS
−0.65 a
−1.33 a
−1.00 a
b
NS
−2.13 a
−1.77 a
−1.25 a
The number of replications for the analysis of weight, size (CL, Fl, FT, and Et), pH, TSS, and TA was 50, 50, 10, 10, and 10, respectively; NS = not significant at ; significant at , respectively; values followed by the same letter, within the same row, were not significantly different , according to Tukey’s least significant difference test.
