Table 3.
Physicochemical characters of 6 kinds of edible berries.
| Berry species | Sugar content (°Brix) | Titratable acidity (% acid) | pH | Total phenolic content (GEC, μg/mL) | Total flavonoid content (NEC, μg/mL) | Total anthocyanin content (CEC, μg/mL) |
|---|---|---|---|---|---|---|
| Honeyberry | 15.40 ± 1.58a | 5.97 ± 0.67a | 3.07 ± 0.06a | 99.06 ± 34.09a | 51.86 ± 24.24a | 122.76 ± 57.65a |
| Blueberry | 13.12 ± 1.50ab | 1.02 ± 0.39b | 3.39 ± 0.23b | 51.81 ± 14.63bc | 27.96 ± 10.03bc | 82.97 ± 30.27a |
| Mandarin Melonberry | 16.29 ± 2.52a | 0.20 ± 0.08c | 6.50 ± 0.23c | 31.16 ± 10.08c | 17.92 ± 6.88c | 3.00 ± 0.59b |
| Mulberry | 15.84 ± 1.47a | 0.71 ± 0.29b | 5.03 ± 0.36d | 77.67 ± 19.40ab | 44.65 ± 16.52ab | 118.52 ± 56.42a |
| Chokeberry | 15.40 ± 2.21a | 1.12 ± 0.37b | 3.92 ± 0.23e | 194.61 ± 24.28d | 84.02 ± 12.49d | 127.46 ± 31.00a |
| Korean Black Raspberry | 11.02 ± 1.05b | 1.87 ± 0.29d | 3.80 ± 0.13e | 144.71 ± 26.14e | 80.57 ± 24.82d | 282.55 ± 51.10c |
GEC, gallic acid equivalent concentration; NEC, naringin equivalent concentration; CEC, cyanidin-3-glucoside equivalent concentration.
Different letters in the table indicate significant difference by ANOVA followed by Duncan's multiple-range test.