Table 1. Taste quality indexes of
C. kanpei
and
natsumi
Contents
TSS
1)
(°Brix)
Glucose (g/100 g)
Fructose (g/100 g)
Sucrose (g/100 g)
TA
2)
(%)
Citric acid (g/100 g)
C. kanpei
12.15±0.61
a
1.67±0.04
a
1.83±0.09
a
6.53±0.31
b
0.84±0.03
a
0.99±0.04
a
C. natsumi
12.53±0.58
a
1.57±0.06
a
1.75±0.11
a
7.36±0.28
a
0.88±0.05
a
0.87±0.06
b
TSS, total soluble solids.
TA, titratable acidity.