2.8.2. Titratable Acidity (TA), pH and Total Anthocyanin Measurements

Fruits titratable acidity (TA) was analyzed using the Association of Official Analytical Chemists' (AOAC) standard [50]. pH was measure by a digital pH meter (Martini, Temperature Laboratory Bench meter Mi 150 pH, Da Nang City, Vietnam) according to the AOAC standard [50]. All parameters of fruit samples were determined after 4, 8, 12, and 16 days. Total anthocyanins were extracted and then calculated (mg of cyanidin chloride g<sup>−</sup>1) [51].
