Table 3 Consumer test of Fuji apples according to commodity pr ice

Sensory attributes	Apple samples
	A	B	C	D
	Uniformity of red color	7.36±1.24^a1)	6.28±1.58^b	2.95±1.25^c	3.09±1.79^c
Glossiness of skin	6.75±1.38^a	5.27±1.91^b	3.77±1.81^c	3.40±2.04^c
Yellowness of flesh	6.79±1.76^a	6.95±1.45^a	5.14±1.74^b	3.81±1.78^c
Apple flavor	7.18±1.21^a	7.00±1.44^a	4.55±1.93^b	2.86±1.51^c
Off flavor	2.13±1.23^b	2.38±1.47^b	2.99±1.62^a	3.27±2.01^a
Sweetness	6.64±1.46^a	6.81±1.56^a	4.07±1.84^b	2.56±1.39^c
Sourness	5.27±2.04^a	4.30±2.08^b	4.95±2.21^a	3.92±2.24^b
Juiciness	7.03±1.46^a	6.94±1.36^a	5.43±1.62^b	5.19±2.01^b
Crunchiness	7.19±1.47^a	6.75±1.56^a	4.71±2.15^b	4.28±1.93^b
Toughness	4.98±1.78^a	4.19±1.75^b	4.61±1.94^ab	5.08±1.91^a
Mealiness	3.38±1.88^b	3.17±1.60^b	4.34±2.04^a	4.61±1.98^a
Total acceptability	7.02±1.57^a	6.92±1.60^a	3.89±1.94^b	2.49±1.28^c

Means±SD (n=100) within each column followed by the same letter are not significantly different (p<0.05).