[{"source_document_id":102,"title":"Haskap Breeding & Production - Final Report, January 2012","url":"https://research-groups.usask.ca/fruit/documents/haskap/20080042.pdf","rights_status":"unknown","evidence_claim_count":15,"relationship_count":0,"history_event_count":0,"sample_snippets":["Table 25 lists JR19-6 with soluble solids of 14.7 brix, pH 3.38, and total acidity of 1.58% citric acid.","Fruit quality ratings: texture 3, bloom 3.5, sweetness 4.5, sour 3, bitterness 5, aroma 4, average 3.8.","Neighboring page context identifies JR19-6 as a very promising selection in the associated lab analysis tables.","The JR19-6 row is visually shaded in the table, marking it for emphasis."]}]