Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Table 2

Concentrations of organic acids and sugars in endangered Spanish lime and lemon samples.

Organic acids	ANOVA	Sour lime	Sweet lime	Sweet lemon
		Concentration (g 100 mL ^−1)
Citric acid		5.64 a	nd c	1.35 b
Malic acid		Nd	0.28 a	0.31 a
Ascorbic acid	NS	0.01	0.02	0.03
Sugars	ANOVA	Sour lime	Sweet lime	Sweet lemon
		Concentration (g 100 mL^−1)
Glucose		Nd	1.61 a	1.22 a
Fructose		Nd	2.86 a	2.04 a

NS = not significant at ; significant at , 0.01, and 0.001, respectively; values (mean of 3 replications) followed by the same letter, within the same row, were not significantly different , according to Tukey’s least significant difference test; nd = below LOQ (limit of quantification).