Table 2
pH, total acidity and Hunter 's color value of vinegars made from different immature Asian pear cultivars
Vinegar
Total acidity (%)
pH
L
*
a
*
b
*
Wonhwang
5.43±0.18
1)b2)
3.35±0.02
a
75.4±0.18
a
-0.043±0.02
a
0.61±0.02
c
Niitaka
4.89±0.42
b
3.35±0.03
a
74.1±0.31
a
-0.100±0.03
b
0.75±0.01
a
Chuhwangbae
7.98±0.59
a
3.33±0.01
a
75.5±0.22
a
-0.097±0.04
b
0.66±0.01
b
Values are mean±SD (n=3).
Values with different superscript within the same column are significantly different (p<0.05).