Samples

Moisture (g)

Organic acids (mg)

Ascorbic (mg)

pH

Total acidity

(%)

Oxalic

Citric

Malic

Succinic

Formic

Acetic

Sum

Fruit consumed plants:

Cha-am-tao, boiled fruit

90.6 ± 0.2

2 ± 1

ND²

ND

189 ± 8

ND

38 ± 30

229 ± 39

2 ± 1

6.18 ± 0.05

0.74 ± 0.02

Fak-kaw-look-on, boiled fruit

91.9 ± 0.3

35 ± 1

ND

102 ± 1

1 ± 0

97 ± 7

292 ± 27

527 ± 32

68 ± 8

6.31 ± 0.05

0.60 ± 0.00

Kra-dom, boiled fruit

88.2 ± 0.2

ND

32 ± 9

26 ± 9

552 ± 142

ND

ND

610 ± 141

5 ± 1

6.77 ± 0.09

0.59 ± 0.00

Ma-due-plong, fresh fruit

88.2 ± 0.4

102 ± 1

29 ± 8

199 ± 6

24 ± 1

19 ± 4

124 ± 2

496+13

3 ± 0

6.15 ± 0.15

0.51 ± 0.03

Ma-karm-pom, fresh fruit

79.0 ± 0.9

11903 ± 683

ND

ND

16 ± 4

ND

ND

11919 ±683

648 ± 189

3.48 ± 0.24

13.45 ± 0.14

Ma-kok-pa, fresh fruit

79.9 ± 0.3

3592 ± 747

ND

1500 ± 277

818 ± 194

1507 ± 298

ND

7417 ±1469

37 ± 10

3.24 ± 0.07

13.16 ± 0.30

Ma-mao, fresh young fruit

78.9 ± 0.6

699 ± 65

2561 ± 109

116 ± 10

ND

ND

1976 ± 155

5353 ±209

2 ± 1

3.75 ± 0.33

13.74 ± 0.30

Ma-mao, fresh ripe fruit

67.8 ± 0.8

979 ± 68

1042 ± 50

53 ± 8

ND

115 ± 15

1354 ± 192

3544 ± 217

2 ± 1

3.37 ± 0.19

10.73 ± 0.69

Pak-wan-pa, boiled fruits

78.3 ± 0.8

ND

ND

284 ± 24

531 ± 2

ND

ND

815 ± 24

26 ± 3

6.64 ± 0.11

0.79+0.04

Pak-wan-pa, fresh fruits

72.9 ± 0.5

ND

ND

319 ± 15

655 ± 24

ND

ND

984 ± 38

30 ± 4

6.62 ± 0.21

1.09+0.10

San-yai, boiled fruits

89.2 ± 0.2

62 ± 1

ND

865 ± 3

1 ± 0

7 ± 1

48 ± 13

982 ± 15

1 ± 0

6.28 ± 0.07

0.93+0.04