Table 5 Analysis of variance (ANOVA) and mean comparisons for aril protein and chemical properties related traits in Pithecellobium dulce genotypes.

From: Comparative evaluation of red and white aril genotypes of Manila tamarind for fruit physicochemical and bioactive attributes

Genotype

TSS

Acid

TA

AA

TS

ArPt

CHESM-1

20.27 ± 1.08c-g

0.98 ± 0.04ab

20.65 ± 1.79 h

92.70 ± 6.06gh

15.44 ± 0.75a-e

5.28 ± 1.97a-c

CHESM-2

20.36 ± 0.96c-g

0.65 ± 0.04d-g

31.63 ± 3.41b-f

92.0 ± 8.19gh

14.89 ± 0.75b-e

5.79 ± 0.99a-c

CHESM-3

21.49 ± 0.71b-g

0.62 ± 0.05e-g

35.07 ± 4.0a-c

129.95 ± 5.38a-c

15.75 ± 0.52a-e

3.57 ± 1.08bc

CHESM-4

22.47 ± 2.90a-f

0.69 ± 0.03d-f

32.66 ± 5.15b-e

138.49 ± 3.97a

17.48 ± 2.26ab

6.25 ± 1.23ab

CHESM-5

23.49 ± 0.70a-e

0.77 ± 0.03 cd

30.44 ± 1.96b-g

127.37 ± 4.19a-c

16.94 ± 0.46a-c

4.31 ± 0.97a-c

CHESM-6

19.53 ± 0.25e-g

0.54 ± 0.05 g

36.33 ± 2.73a-c

110.62 ± 7.26d-f

13.81 ± 0.28c-e

4.18 ± 0.84a-c

CHESM-7

18.20 ± 0.36 fg

0.55 ± 0.04 fg

32.96 ± 1.71b-d

84.18 ± 4.95 h

12.52 ± 0.59e

3.79 ± 0.92a-c

CHESM-10

17.33 ± 0.57 g

0.79 ± 0.04 cd

21.96 ± 0.44gh

87.75 ± 3.75 h

12.45 ± 0.38e

5.34 ± 0.73a-c

CHESM-12

22.50 ± 0.70a-f

0.61 ± 0.05e-g

37.01 ± 3.26ab

85.37 ± 4.39 h

16.92 ± 0.53a-c

4.14 ± 1.28a-c

CHESM-17

23.10 ± 0.53a-e

0.85 ± 0.05bc

27.39 ± 2.48c-h

133.93 ± 5.13ab

16.62 ± 0.42a-d

4.89 ± 0.98a-c

CHESM-20

24.20 ± 0.79a-d

1.02 ± 0.04a

23.76 ± 1.43e-h

125.10 ± 3.48a-d

17.62 ± 0.57ab

5.24 ± 0.23a-c

CHESM-22

18.13 ± 1.46 fg

0.65 ± 0.03d-g

27.92 ± 2.34b-h

82.54 ± 2.85 h

12.88 ± 1.03e

4.78 ± 1.80a-c

CHESM-24

24.70 ± 0.99a-c

1.07 ± 0.09a

23.21 ± 2.52f-h

133.47 ± 4.85ab

17.56 ± 0.70ab

3.15 ± 0.44c

CHESM-26

21.63 ± 0.85b-g

0.84 ± 0.05bc

25.75 ± 2.57d-h

93.17 ± 3.47gh

15.77 ± 0.66a-e

4.95 ± 1.08a-c

CHESM-27

23.71 ± 2.67a-e

0.72 ± 0.07c-e

33.05 ± 5.47b-d

119.75 ± 4.58b-e

17.16 ± 1.82a-c

6.32 ± 0.81a

CHESM-28

26.46 ± 1.96a

0.77 ± 0.04 cd

34.46 ± 3.76a-d

115.75 ± 4.55c-f

18.81 ± 1.39a

4.67 ± 0.49a-c

CHESM-29

25.50 ± 0.50ab

0.60 ± 0.03e-g

42.79 ± 1.77a

132.073 ± 3.04ab

16.99 ± 1.10a-c

5.64 ± 0.25a-c

CHESM-30

19.45 ± 2.87e-g

0.86 ± 0.06bc

22.54 ± 1.88f-h

82.83 ± 3.79 h

14.03 ± 2.04c-e

5.53 ± 0.12a-c

CHESM-31

20.02 ± 2.35d-g

0.95 ± 0.07ab

21.24 ± 3.27 h

92.06 ± 2.05gh

14.27 ± 1.98b-e

5.26 ± 0.43a-c

CHESM-32

17.45 ± 1.07 g

0.61 ± 0.03e-g

28.45 ± 1.06b-h

102.79 ± 3.91 fg

12.60 ± 0.79e

4.75 ± 0.39a-c

CHESM-33

18.56 ± 1.92 fg

0.66 ± 0.07d-g

28.38 ± 3.05b-h

89.49 ± 3.75gh

13.29 ± 1.45de

3.19 ± 0.43c

CHESM-34

20.50 ± 0.70c-g

0.61 ± 0.05e-g

33.68 ± 1.47b-d

108.38 ± 8.06ef

14.89 ± 0.46b-e

5.96 ± 0.34ab

Mean

21.32

0.75

29.61

107.26

15.40

4.86

CV

12.51

21.02

20.05

18.51

12.63

18.92

F

9.90

31.33

12.70

49.797

9.09

2.873

p

< 0.001

< 0.001

< 0.001

< 0.001

< 0.001

0.002

  1. The differences between the means indicated by different letters in the same column are significant at the p < 0.001 level. TSS- total soluble solids (°Brix), Acid- acidity (%), TA- total soluble solids: acidity, AA- ascorbic acid (mg 100 g−1), TS- total sugars (%), and ArPt- aril protein (%).
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