Table 2 Fruit organic acid contents of hawthorn species (g/100 g fresh weight basis)

1.453 ± 0.024 f*

3.128 ± 0.007 e

1.205 ± 0.040 c

2.174 ± 0.197 b

0.155 ± 0.001 b

1.045 ± 0.016 k

12.419 ± 0.054 a

19.218 ± 0.027b

0.605 ± 0.026 d

1.082 ± 0.148 i

0.235 ± 0.025 a

2.246 ± 0.038 c

1.513 ± 0.014 ef

2.548 ± 0.092 f

1.668 ± 0.101 b

1.392 ± 0.073 g

0.019 ± 0.000 b

1.518 ± 0.021 g

2.461 ± 0.036 cd

23.688 ± 0.041 a

2.217 ± 0.038 a

2.581 ± 0.163 a

0.016 ± 0.000 b

2.671 ± 0.050 a

2.687 ± 0.040 c

2.532 ± 0.056 f

1.579 ± 0.063 b

1.285 ± 0.102 h

0.009 ± 0.000 b

1.347 ± 0.043 i

3.276 ± 0.147 b

5.665 ± 0.236 d

0.763 ± 0.034 d

1.970 ± 0.225 d

0.011 ± 0.000 b

2.039 ± 0.015 e

2.650 ± 0.167 c

1.953 ± 0.010 g

0.780 ± 0.016 d

1.080 ± 0.057 i

0.027 ± 0.001 b

1.721 ± 0.024 f

2.335 ± 0.036 d

3.245 ± 0.72 e

1.474 ± 0.087 b

1.580 ± 0.054 e

0.013 ± 0.001 b

1.167 ± 0.014 j

0.537 ± 0.009 g

3.378 ± 0.078 e

1.094 ± 0.085 c

1.556 ± 0.113 ef

0.011 ± 0.000 b

1.472 ± 0.055 h

1.741 ± 0.042 e

5.641 ± 0.170 d

1.145 ± 0.102 c

2.133 ± 0.113 c

0.015 ± 0.000 b

2.542 ± 0.042 b

1.470 ± 0.021 f

10.696 ± 0.055 c

0.735 ± 0.025 d

1.530 ± 0.056 f

0.025 ± 0.001 b

2.088 ± 0.028 d