Open Access

Table 1.

Maturity parameters and sensory data.

Maturity parameters Sensory data
Variety °Brix TA TSS/TA %Acceptance Preference
Melissa 20.3 ± 0.1 3.0 ± 0.1 67 79 6.30 ± 1.21a
19.1 ± 0.1 3.8 ± 0.0 50 65 6.00 ± 0.63a
18.3 ± 0.1 6.0 ± 0.1 31 40 7.00 ± 1.67a
12.0 ± 0.1 10.0 ± 0.1 12 2 3.00 ± 0.51b
°Brix TA TSS/TA %Acceptance Preference
Italia 18.8 ± 0.1 5.0 ± 0.1 38 100 7.50 ± 0.87a
16.8 ± 0.1 6.0 ± 0.1 28 83 6.40 ± 1.21ab
15.3 ± 0.2 5.9 ± 0.4 26 60 5.20 ± 0.50bc
12.1 ± 0.1 8.3 ± 0.2 15 32 4.30 ± 0.50c
°Brix TA TSS/TA %Acceptance Preference
Red Globe 21.3 ± 0.1 3.5 ± 0.1 61 93 6.70 ± 0.67a
19.0 ± 0.1 4.5 ± 0.1 42 100 6.83 ± 0.29a
15.7 ± 0.2 4.3 ± 0.1 37 90 6.30 ± 0.30a
14.1 ± 0.0 6.0 ± 0.0 24 95 6.10 ± 0.40a
12.4 ± 0.1 6.9 ± 0.0 18 0 4.50 ± 0.71b
*

Values are mean ±DS. For each variety values in the same column bearing different letters are significantly different. Data have been analysed with †  an ANOVA test followed by a Tukey post hoc test or ‡  the Kruskal-Wallis non-parametric test followed by the Dunn post hoc test using a p-value <0.05.

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