Table 3. Organic acid content of colored paprika in Korea (mg/100 g of dry weight)

	RP	OP	YP
Malic acid	108.07±7.24^a	98.15±3.72^a	98.26±1.35^a
Citric acid	327.78±14.62^a	349.26±5.02^a	335.34±8.60^a
Succinic acid	626.66±24.10^a	174.70±6.15^b	117.48±3.57^c

Each result is expressed as the mean±SD.
Different superscripts in the same row are significantly different at p<0.05 by Duncan’s multiple range test.
RP, red paprika; OP, orange paprika; YP, yellow paprika.