Table 5 Titratible acidity1) and organic acid content1) of maesil chungs prepared with different maesil cultivars
| Maesil cultivar | Titratible acidity2) (%) | Malic acid (%) | Citric acid (%) | Succinic acid (%) |
| Namgo | 2.0±0.0c | 0.9 | 1.4 | -3) |
| Shirogaka | 2.0±0.0d | 1.0 | 1.3 | -3) |
| Chunmae | 2.1±0.0b | 0.9 | 1.5 | -3) |
| Okyoung | 2.0±0.0d | 0.9 | 1.4 | -3) |
| Oshuku | 2.3±0.0a | 0.9 | 1.6 | -3) |
1)Mean values of three replicate measurements; Values sharing the same lowercase letters within columns are not significantly different at p<0.05.
2)As citric acid.
3)Not detected.