Table 4. Organic acid content in the different lemon varieties (mg/g dry basis)

	Citric acid	Malic acid	Succinic acid	Tartaric acid	Oxalic acid	Fumaric acid
Minimon	102.60±3.20bA1)	30.60±1.00aB	0.22±0.02aC	0.08±0.00aC	ND2)	ND
Jeramon	81.40±5.20cA	27.20±0.70bB	0.15±0.02bC	0.05±0.00bC	ND	ND
Sunkist	114.60±3.30aA	7.10±0.70cB	0.12±0.04bC	0.05±0.00bC	ND	ND

Values are mean±SD (n=3). Different lowercase letters within the same columns and different uppercase letters within the same rows indicate significant differences (p<0.05; one-way analysis of variance and Duncan’s multiple range test).
Not detected.