Table 6. Reducing sugar (%) of kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	0.95±0.03Ge1)2)3)	1.06±0.02Fe	1.14±0.03Ee	1.26±0.03De	1.35±0.04Ce	2.25±0.07Ae	1.67±0.07Be
3	2.34±0.07Ed	2.66±0.06Dd	3.17±0.04Cd	3.37±0.08Ad	2.21±0.06Fd	2.67±0.06Dd	3.21±0.06Bd
6	8.75±0.19Dc	8.15±0.11Ec	10.05±0.11Bc	10.56±0.11Ac	5.20±0.12Gc	7.86±0.09Fc	9.05±0.11Cc
9	11.28±0.20Db	11.23±0.22Db	12.56±0.15Bb	12.81±0.19Ab	6.70±0.19Fb	10.31±0.21Eb	12.03±0.12Cb
12	12.58±0.27Ca	12.23±0.30Da	13.69±0.12Aa	13.16±0.10Ba	7.83±0.41Fa	11.68±0.23Ea	12.20±0.14Da

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).