id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
bionys-555	Balci, Alp Gökhan; Yildirim, Adnan Nurhan; Pepe, Ayşe Vildan; 10.46793/BiolNyss.16.1.1B, DOI:	Determination of pomological characteristics and biochemical contents of some pitaya varieties grown in Muğla region	2025	6	.pdf	application/pdf	3959	238	62	Esquivel et al. (2007) reported that the pH value of red pitaya fruit varied between 4.26 and 4.98 in their study with different pitaya varieties. 20.10±0.70b 22.99±0.27a Total antioxidant capacity (%) 79.40±3.65 73.74±11.57 108 BIOLOGICA NYSSANA ● 16 (1) June 2025: 105-110 Balci et al. ● Determination of pomological characteristics and biochemi- cal contents of some pitaya varieties grown in Muğla region Barcelon et al. (2015) analyzed the biochemical content of red pitaya fruit and found the pH value as 4.90.	cache/bionys-555.pdf	txt/bionys-555.txt