Table 2.
Quality properties and sensory evaluation of Satsuma mandar in.

Sample	Cultivation method1)	OCIG	CCWP	OCIG	CCWP	OCIG	CCWP	Control
Sample	Size	Small	Small	Medium	Medium	Large	Large	Midium
Quality properties	Size	59.44±6.50f2) (66.17±14.45)	49.96±6.00f (52.50±10.84)	95.87±13.02c (98.00±10.62)	82.07±8.79cd (89.08±10.76)	158.67±20.05ab (149.33±16.24)	191±25.99a (168.50±19.11)	80.38±5.43cd (79.86±6.32)
	Soluble solid	12.31±0.98^c	15.07±2.01^a	12.43±0.65^c	14.22±1.19^ab	11.08±0.54d	13.87±1.22^b	14.91±0.79^a
	pH	3.8±0.18^c	4.2±0.13^ab	4.14±0.08^b	4.27±0.13^a	4.31±0.08^a	4.32±0.20^a	4.06±0.18^b
	Acidity	0.64±0.15^a	0.55±0.09^ab	0.52±0.07^b	0.51±0.09^b	0.46±0.08^b	0.54±0.19^b	0.56±0.12^ab
	SS/acidity	26.84±0.36b^c	25.76±0.47^a	27.64±0.16^c	27.23±0.32^b	23.96±0.14d	24.10±0.34^b	19.25±0.26^a
Sensory attribute
Appearance	Gloss intensity	6.18±2.84^b	8.01±2.96^a	6.91±2.74^b	7.87±2.93^ab	7.37±2.85^b	7.84±2.39^ab	8.62±2.33^a
	Color intensity	4.71±2.12^b	9.47±2.46^a	4.94±1.98^b	9.22±2.18^a	5.96±2.38^c	8.85±2.09^a	8.46±2.39^a
	Peel width	5.93±2.43b^c	4.66±3.14^c	8.10±2.63^b	6.45±3.49^c	8.50±2.80^b	10.34±2.78^a	5.80±1.87^c
	Damage degree	1.70±1.01^b	6.94±4.09^a	1.91±1.89^b	6.35±3.11^a	2.25±2.01^b	5.51±3.32^a	1.93±1.78^b
	Texture of peel	3.01±2.07^b	6.58±3.57^a	3.66±2.63^b	7.15±2.73^a	4.32±2.39^b	7.38±3.23^a	3.65±1.74^b
Odor	Sour	5.36±3.55^b	6.33±4.01^a	5.93±3.06^b	6.97±3.49^a	6.21±3.15^a	6.23±3.34^a	7.82±2.50^a
	Sweet	6.71±2.88^a	7.08±2.92^a	5.63±2.37^a	7.02±3.07^a	6.01±3.18^a	7.46±3.44^a	6.77±2.98^a
	Fresh	7.19±2.94^a	6.93±3.63^a	5.54±3.14^b	7.73±3.35^a	7.07±3.33^a	6.99±3.11^a	7.75±3.27^a
Taste	Sour	7.64±3.31^a	5.78±3.44^b	7.27±2.95^a	5.83±2.88^b	5.76±2.98^b	6.89±3.93b^c	8.45±3.17^a
	Sweet	4.92±2.29^b	8.78±2.68^a	4.79±2.70^b	7.73±3.52^a	4.76±3.23^b	8.77±2.82^a	9.17±2.40^a
	Bitter	4.22±3.35^a	2.81±2.36^a	3.89±2.67^a	3.17±2.65^a	3.58±3.31^a	2.88±2.08^a	2.71±2.51^a
	Fresh	4.98±2.92^b	5.30±3.28^b	4.15±2.69^b	5.63±3.12^b	3.89±2.93^c	5.71±2.74^b	7.43±3.06^a
	Tasteless	6.02±4.03^a	3.59±2.99^b	5.51±3.15^b	3.80±2.70^c	7.53±3.48^a	3.17±2.78^b	1.86±1.90^c
	Off flavor	4.00±3.16^ab	2.89±2.52^ab	4.52±3.17^a	2.14±1.85^b	3.62±2.74^ab	2.39±1.67^ab	1.86±1.54^b
Texture	Hardness	7.08±2.78^a	7.35±3.30^a	6.96±2.28^a	7.45±2.60^a	7.54±2.03^a	7.36±2.82^a	6.84±3.55^a
	Toughness of granule	7.35±2.23^a	8.01±3.21^a	7.98±2.27^a	8.23±2.48^a	7.68±2.11^a	7.99±2.26^a	8.64±1.90^a
	Juiciness	7.29±2.64^b	7.83±2.55^b	8.06±2.70^a	8.02±2.32^a	7.50±2.67^b	9.33±1.62^a	9.13±1.94^a
	Tough feel	4.93±2.73^b	4.66±3.21^b	6.86±3.08^ab	6.04±3.15b^c	8.12±2.66^a	7.75±4.11^a	4.14±1.95^b
After taste	Sour	6.09±3.78^a	4.70±3.45^ab	5.24±3.08^ab	3.64±2.66b^c	4.06±3.25^b	4.51±3.24^ab	6.13±3.78^a
	Sweet	2.95±1.72^b	6.69±3.26^a	3.23±1.98^b	5.60±3.61^a	2.65±2.09^b	6.27±3.68^a	6.50±3.03^a
	Bitter	4.46±3.56^a	3.65±2.83^a	3.61±2.43^a	3.71±3.10^a	4.11±3.27^a	3.83±2.81^a	3.45±2.05^a

OCIG, organic cultivation in greenhouse; CCWP, Conventional cultivation without pesticides; CC, conventional cultivation.
The means±SD in each column followed by the same letter do not significantly differ (p<0.05).