Table 2.
Chemical proper ties of Valencia oranges dur ing storage at 4°C and 20°C

Properties	Temp. (°C)	Period (days)
		0	10	20	30
		pH	4	4.03±0.03a1)	4.05±0.04a	4.03±0.09a	3.80±0.08b
20			4.07±0.03a	4.05±0.02a	3.77±0.03b
Total soluble solids (TSS, °Brix)	4	12.27±0.21a	11.90±0.19a	11.87±0.23a	10.70±0.44bc
	20		10.90±0.60b	10.67±0.06bc	10.13±0.12c
Titratable acidity (TA, %)	4	0.89±0.02a	0.88±0.02ab	0.86±0.03abc	0.80±0.02de
	20		0.85±0.02bcd	0.83±0.04cd	0.78±0.01e
TSS/TA ratio	4	13.76±0.58a	13.48±0.12a	13.84±0.47a	13.37±0.79a
	20		12.85±0.37e	12.85±0.62a	12.93±0.30a
Reducing sugar (%)	4	4.10±0.38ab	3.84±0.05ab	3.60±0.04bc	3.63±0.07bc
	20		3.61±0.30bc	3.45±0.17bc	3.22±0.02c
Vitamin C (mg%)	4	43.70±1.15a	40.59±2.18ab	37.77±1.74bc	36.45±1.47cd
	20		34.76±3.10cd	34.23±2.27cd	33.30±3.64d
TPC2) (mg GAE/100 mL)	4	108.23±1.79a	101.01±3.36b	93.55±2.12cd	91.06±3.77de
	20		96.34±2.74c	91.98±3.97d	87.76±3.26e

Mean±SD (n=3). Means with different superscripts within the row are significantly different at p<0.05 based on Duncan’s multiple range test.
TPC, total phenolic compounds.