Ripening Stages | Fruit Sample | Ascorbic acid (mg/100 g fresh weight)a | ||
Peel | Pulp | Placenta | ||
Green | 41 | 20.230 ± 0.607 c | 16.367 ± 0.865 b | 17.809 ± 1.607 b |
Turning | 26 | 23.170 ± 3.670 bc | 21.268 ± 1.152 a | 22.248 ± 0.458 a |
Ripe | 29 | 27.148 ± 4.696 ab | 16.886 ± 1.668 b | 22.709 ± 0.264 a |
Fully ripe | 22 | 32.452 ± 1.926 a | 13.139 ± 0.399 c | 24.842 ± 2.512 a |