what are the chemical properties of fruit?
In all the cultivars, there was a high percentage of dry matter (14.05 - 16.67%), ash (0.33 - 0.59%), reducing sugar (2.3 - 4.99%), acid (0.78 - 1.95%) and cellulose (0.93 - 2.66%), as well as phenols (164.54 - 416.24 mg GAE / 100 g), anthocyanins (53.38 - 58.83 mg / 100 g) and vitamin C (35.77 - 54.92 mg / 100 g).