Titratable acidity (TA) of fruit flesh was assayed based on the method of Bassetto et al. (2005). Briefly, 10 g of puree was diluted with 90 mL of water, titrated with 0.1 N NaOH to pH 8.1 and expressed as a percentage of citric acid
Titratable acidity (TA) of fruit flesh was assayed based on the method of Bassetto et al. (2005). Briefly, 10 g of puree was diluted with 90 mL of water, titrated with 0.1 N NaOH to pH 8.1 and expressed as a percentage of citric acid