Table 1 Water content, weight lose, color, sugar content and texture of dried apple jeonggwa according to apple varieties

			Varieties
			Hongro	Fuji	Jonathan
			Water content (%)	Apple		1)83.15±0.492)^a	81.82±0.66^a	77.13±0.77^b
Jeonggwa		6.06±0.433)^NS	Water content (%)	6.63±0.90	7.35±1.35
Weight loss (%)			47.62±6.46^NS	42.45±6.76	48.57±2.82
Color	Apple	L	81.56±0.15^a	78.73±0.30^b	81.37±0.24^a
		a	-3.85±0.56^b	-2.65±0.20^a	-4.55±0.43^b
		b	24.01±1.49^NS	26.56±1.22	25.94±1.13
	Jeonggwa	L	60.95±4.53^ab	58.16±2.51^b	63.87±1.70^a
		a	0.16±0.43^b	1.34±0.61^ab	1.95±1.30^a
		b	23.21±2.13^a	20.96±1.00	20.59±0.69^b
	Sugar content (°Brix)	Apple		13.87±0.12^b	14.13±0.12^a	12.90±0.10^c
Jeonggwa		8.36±0.74^NS	8.70±0.49	9.04±0.27
Texture	Sugar content (°Brix)	Hardness (kg)		6.13±0.45^NS	6.45±0.33	6.54±0.01
Texture	Resilience		0.04±0.01^b	0.06±0.03^a	0.05±0.01^ab

mean±SD.
^a-csuperscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test.
^NS : not significant.