Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques

Table 1

Average mean concentration of pH, titratable acidity, and soluble solid values of pressed blackberry juice ().

Cultivars	Natchez		Triple Crown
Harvest year	2011	2012	2011	2012
pH	2.88	3.01	2.92	3.15 b
Titratable acidity (% malic acid)	0.386	0.403	0.391 a	0.422 b
% soluble solids	11.64 a	10.04 b	11.08	12.06 d

with a and b letters indicate significant differences between years (). with c and d letters indicate significant differences between cultivars ().