Table 2
pH, sugar content, and acidity of medicinal fruit mixture

Sample¹⁾	pH	Sugar content (°Brix)	Acidity(%)
MS	3.37±0.01^c2)	4.00±0.00^d	5.18±0.39^b
M1	3.32±0.01^d	4.07±0.12^c	4.80±0.26^c
M2	3.22±0.02^e	4.20±0.00^a	5.85±0.00^a
M3	3.52±0.02^a	3.20±0.20^e	3.60±0.00^e
M4	3.49±0.02^b	4.10±0.00^b	4.05±0.00^d

MS, A mixture of same ratio (Corni fructus : Schizandra chinensis : Rubus coreanus Miquel : Lycii folium = 1.25 : 1.25 : 1.25 : 1.25); M1, A mixture of different ratio (Corni fructus : Schizandra chinensis : Rubus coreanus Miquel : Lycii folium = 2 : 1 : 1 : 1); M2, A mixture of different ratio (Corni fructus : Schizandra chinensis : Rubus coreanus Miquel : Lycii folium = 1 : 2 : 1 : 1); M3, A mixture of different ratio (Corni fructus : Schizandra chinensis : Rubus coreanus Miquel : Lycii folium = 1 : 1 : 2 : 1); M4, A mixture of different ratio (Corni fructus : Schizandra chinensis : Rubus coreanus Miquel : Lycii folium = 1 : 1 : 1 : 2).
Means±SD (n=3) with different letters (a-e) above bars are significantly different by Duncan's multiple range test (p<0.05).