Table 3. Change of soluble sugar composition during fruit development in ‘Hanareum’ pears in 2014.

Harvest(DAFB1))	Free sugar contents (mg/mL)				Total	S/F ratio
	Sucrose	Glucose	Fructose	Sorbitol
54	0.0±0.02)d3)	2.9±0.8e	3.0±0.2f	40.6±0.6c	46.4	0.0
68	0.0±0.0d	8.3±0.6cd	13.6±1.4e	53.6±0.9b	75.5	0.0
82	1.4±0.6d	15.5±0.7b	33.0±1.9d	66.3±1.5a	116.2	0.0
96	0.0±0.0d	20.8±1.4a	47.9±2.1bc	40.3±1.2c	109.0	0.0
110	21.9±2.7c	17.1±1.5b	53.9±1.8a	30.9±1.1d	123.8	0.4
115	27.3±2.9c	16.0±1.1b	50.9±1.3ab	21.7±1.0e	115.9	0.5
119	40.0±3.2b	10.5±0.8c	42.3±1.5c	19.1±0.5e	111.9	0.9
125	46.6±4.1b	10.3±1.1c	43.2±2.5c	15.0±1.2f	115.1	1.1
130	59.7±7.0a	6.3±1.1de	35.5±4.7d	11.5±1.6g	112.9	1.7

¹⁾Days after full bloom.
²⁾Means±SE (n=10).
^3)a-fDifferent superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.