Stage of fruit maturation | Soluble solids content (°Brix) | Titratable acidity (g · 100 mL−1) | pH | K (mg · L−1) | P (mg · L−1) | Ca (mg · L−1) | Mg (mg · L−1) |
---|---|---|---|---|---|---|---|
‘Sibera’ | |||||||
Physiological ripeness | 18.1 a | 1.02 b | 3.0 a | 865 a | 215 a | 91 a | 85 b |
Late harvest | 21.4 b | 0.85 a | 3.4 b | 938 b | 237 b | 88 a | 72 a |
‘Regent’ | |||||||
Physiological ripeness | 20.4 a | 0.87 b | 3.5 a | 1512 a | 191 a | 121 a | 93 a |
Late harvest | 24.3 b | 0.75 a | 3.7 b | 1610 b | 223 b | 119 a | 89 a |