## 3 Results and Discussion
### Effect of Pomelo Cultivars on Color and Viscosity of Juices
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Types** & **Cultivars** & **Carlic Acid** & **Tartaric Acid** & **Malic Acid** & **Accetic Acid** & **Citric Acid** & **Succin Acid** \\  & & **(g L\({}^{-1}\))** & **(g L\({}^{-1}\))** & **(g L\({}^{-1}\))** & **(g L\({}^{-1}\))** & **(g L\({}^{-1}\))** & **(g L\({}^{-1}\))** \\  & & **y = 1049963.84x** & **y = 1068533.055x** & **y = 454821x +** & **y = 376758x +** & **y = 619376x +** & **y = 353408x -** \\  & & **+ 888080.34247** & **- 32248.2323** & **- 31516.4 & **- & **- 11163** & **- 26483** \\  & & **(R = 0.999)** & **(R = 0.999)** & **(R = 0.999)** & **(R = 0.999)** & **(R = 0.999)** & **(R = 0.999)** \\ \hline \multirow{6}{*}{LP juices} & Grapefruit & & 0.85 \(\pm\) 0.55 a & 0.57 \(\pm\) 0.01 s & 0.66 \(\pm\) 0.03 s & 14.49 \(\pm\) 0.01 a & - \\  & Guanxiyu & 0.16 \(\pm\) 0.04 e & 0.45 \(\pm\) 0.15 e & 0.69 \(\pm\) 0.05 f & 0.77 \(\pm\) 0.04 g & 10.96 \(\pm\) 1.59 b & - \\  & Wendanyu & - & 0.48 \(\pm\) 0.69 e & 0.98 \(\pm\) 0.05 c & 1.47 \(\pm\) 0.06 b & 7.71 \(\pm\) 0.13 c & 0.71 \(\pm\) 0.08 b \\  & Liangpinyu & - & 0.28 \(\pm\) 0.48 f & 0.81 \(\pm\) 0.041 e & 1.51 \(\pm\) 0.01 ab & 5.57 \(\pm\) 0.41 d & 0.64 \(\pm\) 0.09 b \\  & Pingshanyu & 0.22 \(\pm\) 0.22 c & - & 1.11 \(\pm\) 0.06 a & 0.91 \(\pm\) 0.39 g & 7.85 \(\pm\) 0.72 c & - \\  & Shatianyu & 0.21 \(\pm\) 0.00 d & - & 0.91 \(\pm\) 0.03 d & 1.30 \(\pm\) 0.27 bcd & 5.78 \(\pm\) 0.39 d & 0.94 \(\pm\) 0.02 a \\ \hline \multirow{6}{*}{HP juices} & Grapefruit & - & 0.73 \(\pm\) 0.029 b & 0.45 \(\pm\) 0.03 h & 0.69 \(\pm\) 0.18 g & 13.7 \(\pm\) 2.15 a & - \\  & [PERSON] & 0.21 \(\pm\) 0.01 d & 0.56 \(\pm\) 0.00 d & 0.71 \(\pm\) 0.01 f & 1.09 \(\pm\) 0.13 c & 10.32 \(\pm\) 1.36 b & - \\ \cline{1-1}  & Wendanyu & - & 0.61 \(\pm\) 0.01 c & 1.08 \(\pm\) 0.03 ab & 1.39 \(\pm\) 0.1 b & 6.94 \(\pm\) 0.03 d & 0.70 \(\pm\) 0.02 b \\ \cline{1-1}  & Liangpinyu & - & 0.47 \(\pm\) 0.04 e & 0.53 \(\pm\) 0.01 f & 1.78 \(\pm\) 0.23 a & 5.61 \(\pm\) 0.1 d & 0.44 \(\pm\) 0.02 c \\ \cline{1-1}  & Pingshanyu & 0.29 \(\pm\) 0.01 a & - & 1.02 \(\pm\) 0.01 b & 1.01 \(\pm\) 0.16 d & 6.78 \(\pm\) 0.41 d & - \\ \cline{1-1}  & Shatianyu & 0.27 \(\pm\) 0.01 b & - & 0.71 \(\pm\) 0.01 f & 1.61 \(\pm\) 0.06 ab & 6.31 \(\pm\) 0.04 d & 0.65 \(\pm\) 0.06 b \\ \hline \hline \end{tabular} Data are expressed as means \(\pm\) standard deviation (\(n=3\)); different letters indicate significantly different means at \(p<0.05\).  
\end{table} 
Table 3: Effects of cultivars on organic acids of pomelo juices. viscosity of pomelo juices gradually decreased, which was in line with a non-Newtonian fluid. The viscosity of the HP pomelo juices was higher by contrast with the LP pomelo juices, probably due to the lower pulp content in the juices [41]. The highest apparent viscosities of LP and HP pomelo juices were found in _cv._ Guanyiyu, while the grapefruitu jices had the lowest. The level of TSS content markedly, non-linearly affected the apparent viscosity of non-Newtonian fluids [27], which could partly explain the differences in the viscosities of different cultivars of pomelo juices. The same results were also observed in apple juice [34]. Effect of Pomelo Cultivars on the Contents of Total Phenolics (TP), Total Flavonoids (TF) and Ascorbic Acid of Juice  
Citrus fruits are rich in phenolics, flavonoids and ascorbic acid, which have the capacities of reducing the risk of inflammation, mutagenesis and carcinogenesis [42]. Many scholars have found that the TP, TF and ascorbic acid concentrations in citrus fruits are greatly impacted by their cultivar [43]. The concentrations of TP, TF and ascorbic acid in different cultivars' pomelo juices are presented in Figure 4. In our study, the differences in ascorbic acid contents varied from 0.15 g L\({}^{-1}\) (LP Liangpinyu juice) to 0.58 (HPGT) g L\({}^{-1}\). Compared to LP pomelo juices, most HP pomelo juices had higher contents of TP, TF and ascorbic acid, which was consistent with the result in apple juice, where the TP concentration of HP juice was higher than that of LP juice [44].