Table 1 Soluble solid content (SSC), titratable acidity (TA), and pH in strawberries

9.60 ± 0.06^d

0.60 ± 0.02^ab

16.00

4.01 ± 0.05^a

13.80 ± 0.12^a

0.58 ± 0.04^ab

23.79

3.86 ± 0.07^abc

8.07 ± 0.03^g

0.55 ± 0.01^bc

14.67

3.83 ± 0.07^abc

8.80 ± 0.06^f

0.62 ± 0.01^ab

14.19

3.92 ± 0.04^ab

10.00 ± 0.06^c

0.65 ± 0.02^a

15.38

3.70 ± 0.06^c

7.37 ± 0.03^h

0.48 ± 0.04^cd

15.35

3.84 ± 0.05^abc

10.57 ± 0.03^b

0.61 ± 0.01^ab

17.33

3.97 ± 0.07^ab

10.00 ± 0.12^c

0.45 ± 0.02^d

22.22

3.90 ± 0.02^abc

9.03 ± 0.03^e

0.59 ± 0.03^ab

15.31

3.79 ± 0.09^bc