Table 2. Soluble solid contents and titratable acidity of peach fruits depending on the development stages

	Sample	Development stages
	Sample	Stone hardening	Fruit enlargement	Ripening
Sugar(°Brix)	Wild Peach	8.4±0.3¹⁾^b²⁾^B³⁾	10.4±0.1^a^B	11.3±0.8^a^A
	Hikawa Hakuho	9.5±0.3^b^A	10.8±0.5^a^B	11.6±0.9^a^A
	Baekhyang	9.9±0.7^b^A	12.0±0.3^a^A	11.6±0.5^a^A
Acidity(%)	Wild Peach	0.9±0.0^b^A	1.1±0.0^a^A	0.5±0.0^c^A
	Hikawa Hakuho	0.8±0.0^a^B	0.3±0.1^b^C	0.2±0.0^b^C
	Baekhyang	1.0±0.0^a^A	0.8±0.0^b^B	0.4±0.1^c^B

¹⁾Value represent means±SD (n=3).
²⁾^a^-^cMeans followed by the same letters within the row are not significantly different (p<0.05).
³⁾^A^-^Cmeans followed by the same letters within the column are not significantly different (p<0.05).