Table 11. Hunter color value of the kombucha with fruit peels during fermentation at 25°C

	Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
L	0	48.9±0.63^Ae1)2)3)	49.1±0.53^Ae	47.7±0.43^Ba	46.6±1.88^Ca	49.2±0.46^Ae	48.7±1.02^Ad	49.3±0.34^Ae
	3	49.7±0.28^BCd	49.7±0.56^BCd	42.8±0.75^Eb	45.9±2.09^Dab	50.4±0.35^Ad	49.2±0.34^Cc	49.9±0.43^ABd
	6	50.6±0.41^ABc	50.4±0.26^ABc	36.2±2.41^Dc	45.5±2.42^Cab	51.0±0.27^Ac	49.9±0.38^Bb	50.6±0.33^ABc
	9	50.9±0.29^Bb	50.8±0.31^Bb	35.3±0.81^Dd	45.2±2.64^Cab	51.7±0.312^Ab	50.5±0.34^Ba	51.0±0.31^Bb
	12	51.3±0.39^Ba	51.1±0.20^Ba	35.2±0.55^Dd	44.4±2.77^Cb	52.3±0.37^Aa	50.8±0.48^Ba	51.3±0.58^Ba
a	0	0.7±0.12^Da	0.7±0.13^Da	3.2±0.18^Be	10.6±0.31^Ae	0.0±0.14^Fa	0.9±0.25^Ce	0.5±0.14^Ea
	3	0.5±0.17^Db	0.6±0.14^Db	12.6±0.62^Ad	12.0±0.57^Bd	−0.4±0.17^Fb	1.2±0.24^Cd	0.2±0.12^Eb
	6	0.4±0.07^Dbc	0.5±0.09^Dc	28.6±0.95^Aa	12.4±0.30^Bc	−0.4±0.17^Fb	1.4±0.13^Cc	0.0±0.11^Ec
	9	0.3±0.35^Dcd	0.4±0.09^Dc	25.5±0.46^Ab	12.9±0.28^Bb	−0.6±0.16^Fc	1.5±0.13^Cb	−0.2±0.12^Ed
	12	0.3±0.33^Dd	0.4±0.08^Dc	24.5±0.95^Ac	13.3±0.31^Ba	−0.7±0.11^Fd	1.8±0.22^Ca	−0.3±0.10^Ed
b	0	6.4±0.43^Aa	5.7±0.73^Ba	4.8±0.49^Ca	4.1±0.73^Da	6.6±0.34^Aa	6.4±0.28^Aa	6.5±0.34^Aa
	3	5.9±0.45^Ab	5.1±0.72^Cb	1.6±0.35^Eb	3.4±0.37^Db	4.9±0.32^Cb	5.6±0.46^Bb	5.1±0.26^Cb
	6	5.2±0.70^Ac	4.3±0.65^Bc	0.2±0.27^Ec	2.6±0.21^Dc	4.6±0.58^Bc	5.2±0.33^Ac	3.6±0.57^Cc
	9	3.9±0.42^Bd	3.2±0.49^Cd	−0.3±0.19^Fd	2.2±0.21^Ed	4.1±0.48^Ad	4.3±0.60^Ad	2.8±0.24^Dd
	12	3.7±0.13^Ad	3.0±0.48^Bd	−0.6±0.29^Ee	1.9±0.25^De	3.6±0.50^Ae	3.9±0.75^Ae	2.5±0.45^Ce

All values are presented as mean±SD (n=5).
^A-GMeans within a row not followed by the same letter are significantly different (p<0.05).
^a-eMeans within a column not followed by the same letter are significantly different (p<0.05).