2.5. Assessment of total soluble solids and firmness
The soluble solids content was determined employing a hand
SO-RH digital refractometer, previously calibrated with distilled
water. Values were expressed as a percentage of glucose and fructose
in the juice from ripe fruits (1 ◦Bx). Firmness was determined
on two points of each fruit using a Fruit Pressure Tester-12.5-N type
shore with a tip of 0.1 in 0–100 scale. Analyses were carried out in
forty fruits.