Table 2 Sensory character istics of ‘Campbell early’ grapes cultivated in various orchards

Orchard	Appearance					Odor					Taste			Texture				Overall acceptance
	Color intensity	Damage degree	Freshness of stem	Peel thickness	Preference	Sour odor	Sweet odor	Grape odor	Off odor	Preference	Sour ness	Sweetness	Preference	Elasticity	Hardness	Juiciness	Preference
	A	7.31^bc1)	2.31^a	7.24^ab	6.15^a	7.21^bc	3.65^a	5.84^a	5.68^ab	3.68^a	6.99^ab	4.91^a	6.12^bc	6.19^bc	7.00^b	6.18^a	6.54^a		6.66^b	6.62^bc
B	7.45^b	2.35^a	7.62^a	5.93^a	7.73^a	3.69^a	5.87^a	6.30^a	3.56^a	7.48^a	4.31^ab	6.28^bc	6.99^a	7.01^b	6.28^a	6.62^a	6.80^b	7.01^ab
C	7.63^ab	2.28^a	7.33^a	6.11^a	7.48^ab	3.49^a	5.87^a	6.25^a	3.63^a	7.29^ab	3.92^b	7.00^a	6.96^a	7.56^a	6.31^a	6.48^a	7.24^a	7.35^a
D	7.88^a	2.50^a	6.88^b	6.07^a	6.97^c	3.58^a	5.61^a	6.26^a	3.76^a	6.96^b	3.88^b	6.68^ab	6.56^ab	7.33^ab	6.14^a	6.61^a	7.04^ab	7.11^a
E	6.90^c	2.52^a	7.36^a	5.86^a	7.05^bc	3.44^a	5.30^a	5.51^b	3.29^a	6.07^c	4.79^a	5.88^c	5.89^c	5.95^c	5.59^a	6.30^a	5.95^c	6.36^c

Means (n=95) with different superscripts within the same column are significant different by Duncan’s multiple range test at p<0.05.