Table 4. Changes in °Brix, pH, total acidity, browning index and microbial counts of non-thermal sterilized raw apple vinegar during storage

	Storage period (months)
	0	2	4	6	8	10	12
°Brix	6.20±0.00^1)NS2)	6.20±0.00^NS	6.20±0.00^NS	6.20±0.00^NS	6.20±0.00^NS	6.20±0.00^NS	6.20±0.00^NS
pH	2.95±0.00^NS	2.95±0.00^NS	2.95±0.00^NS	2.95±0.00^NS	2.95±0.01^NS	2.94±0.01^NS	2.94±0.01^NS
Total acidity (%)	6.18±0.00^NS	6.18±0.01^NS	6.18±0.01^NS	6.18±0.00^NS	6.18±0.00^NS	6.18±0.00^NS	6.18±0.01^NS
Browning index (420 nm)	0.11±0.01^a3)	0.15±0.00^b	0.22±0.00^c	0.26±0.01^d	0.26±0.01^e	0.27±0.01^f	0.27±0.00^g
Total aerobic bacteria (CFU/mL)	ND⁴⁾	ND	ND	ND	ND	ND	ND
Coliforms (CFU/mL)	ND	ND	ND	ND	ND	ND	ND
E. coli (CFU/mL)	ND	ND	ND	ND	ND	ND	ND

Values are mean±SD (n=3).
NS, not significant.
Different superscript letters (^a-g) indicate significant differences (p<0.05) by Duncan’s multiple range test.
ND, not detected.