Table 1
Quality characteristics of Korean agricultural products
| Agricultural products | Moisture (%) | Hardeness (skin/flesh)(N) | Sugar (°Brix) | pH |
| Garlic (southern-type) | 66.5±0.61) | 34.1±3.8 | 32.0±1.4 | 5.97±0.3 |
| Garlic (northern-type) | 68.7±0.4 | 41.8±4.3 | 35.0±1.9 | 6.04±0.3 |
| Leek | 90.4±0.2 | 31.0±6.4 | 3.1±0.6 | 5.92±0.4 |
| Cucumber | 95.5±0.3 | 32.3±2.4 | 4.5±0.4 | 6.21±0.3 |
| Hot pepper | 92.3±0.4 | 21.6±2.2 | 5.1±0.4 | 5.32±0.5 |
| Grape | 86.7±0.9 | 5.3±1.6 | 15.3±0.8 | 3.40±0.3 |
| Oriental melon | 90.6±0.7 | 40.5±5.1/18.4±2.6 | 14.5±1.1 | 5.47±0.5 |
| Netted melon | 86.7±0.7 | 63.9±4.8/27.4±2.1 | 12.5±1.1 | 6.13±0.6 |
| Peach (white) | 90.6±0.3 | 24.1±2.4/13.6±1.0 | 13.2±0.8 | 4.21±0.7 |
| Peach (yellow) | 85.1±0.4 | 17.1±1.6/7.1±1.2 | 14.1±0.7 | 4.63±0.4 |
| Cherry tomato | 94.1±0.2 | 15.6±2.4 | 4.9±0.3 | 4.41±0.5 |
| Plum | 87.6±0.7 | 20.8±2.7 | 13.9±0.4 | 3.48±0.6 |
| Daikon | 95.3±0.3 | 28.9±3.7 | 4.3±0.6 | 6.08±0.2 |
| Sweet persimon | 84.2±0.3 | 38.8±4.1 | 13.8±0.8 | 6.00±0.4 |
| Apple | 83.9±0.4 | 32.7±4.2/13.9±2.1 | 15.8±0.6 | 3.65±0.6 |
| Sweet potato(chestnuts) | 69.5±0.4 | 59.7±4.5 | 6.9±1.1 | 5.90±0.4 |
| Sweetpotato(pumpkin) | 71.4±0.4 | 57.6±6.2 | 7.2±1.2 | 6.40±0.3 |
| Mandarin(citrus) | 90.1±0.3 | 7.3±3.6 | 9.7±0.8 | 3.72±0.4 |
| Pear | 82.7±0.5 | 22.1±2.5/15.1±2.1 | 16.0±0.8 | 5.10±0.4 |
| Strawberry | 89.7±0.3 | 2.2±0.3 | 9.5±0.5 | 3.80±0.3 |
The values represent mean±SD for six experiments.