Table 5. Total sugar (%) of kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	9.78±0.17^Eb1)2)3)	10.10±0.22^Db	10.82±0.25^Ab	10.26±0.26^Cb	10.86±0.26^Ab	10.75±0.12^Aa	10.51±0.25^Ba
3	9.94±0.17^Ea	10.39±0.29^Da	11.27±0.24^Aa	10.45±0.33^CDa	11.13±0.23^Aa	10.96±0.22^Ba	10.58±0.25^Ca
6	8.29±0.34^Ec	8.46±0.23^DEc	9.51±0.40^Ac	8.60±0.189^CDc	9.04±0.32^Bc	8.76±0.33^Cb	8.68±0.29^Cb
9	6.42±0.20^Dd	6.74±0.34^Cd	7.90±0.35^Ad	6.87±0.30^Cd	7.71±0.51^ABd	7.50±0.56^Bc	6.86±0.31^Cc
12	5.97±0.27^Ee	6.55±0.21^De	7.48±0.27^Ae	6.77±0.26^Cd	7.25±0.43^Be	7.12±0.33^Bd	6.66±0.37^CDd

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).