Table 1
pH, titratable acidity and composition of organic acids in Omija fruits and Omija-cheong

Day	pH	Titratable acidity (%)	Organic acid (g/L)
Day	pH	Titratable acidity (%)	Citric acid	Malic acid	Succinic acid
Fresh fruit¹⁾	3.07±0.02^b2)	1.16±0.02^a	19.2±1.62^c	6.30±0.63^c	159±5.40^b
5	2.96±0.08^a	1.18±0.06^a	7.91±0.16^a	2.64±0.23^a	77.6±1.31^a
19	2.93±0.04^a	1.90±0.34^b	15.7±1.55^b	5.26±0.81^b	154±3.85^b
37	2.92±0.04^a	2.26±0.19^c	22.2±0.95^d	9.25±0.32^d	194±4.45^c
68	2.87±0.05^a	2.67±0.11^d	23.2±0.49^d	10.5±0.36^e	209±4.91^d
92	2.90±0.05^a	2.70±0.13^d	23.4±0.46^d	10.8±0.68^e	215±0.85^d
138	2.88±0.03^a	2.71±0.12^d	23.2±0.53^d	10.2±0.48^e	222±2.05^e

Soluble extract from fresh Omija fruits, a raw material for Omija-cheong processing.
The values with different superscripts within a column are significantly different (p<0.05) by Duncan’s multiple range tests