## 3 Results and Discussion
### Effect of Pomelo Cultivars on Organic Acids Composition of Pomelo Juices
\begin{table}
\begin{tabular}{c l c c c c} \hline \hline \multirow{3}{*}{**Types**} & \multirow{3}{*}{**Cultivars**} & \multicolumn{3}{c}{**Sugar Component (g L\({}^{-1}\))**} \\ \cline{3-6}  & & **Fructose y = 791724x -** & **glucose y = 520381x -** & **y = 573278x -** & **pH** & **Total Soluble Solids (’Brix’)** \\  & & **56967** & **123387** & **77121** & & \\  & & **(R\({}^{2}\) = 0.998)** & **(R\({}^{2}\) = 0.991)** & **(R\({}^{2}\) = 0.995)** & & \\ \hline \multirow{5}{*}{LP juices} & Graprefruit & 14.02 \(\pm\) 0.41 \({}^{\text{a}}\) & 27.15 \(\pm\) 0.55 \({}^{\text{b}}\) & 40.49 \(\pm\) 0.98 \({}^{\text{j}}\) & 3.24 \(\pm\) 0.00 \({}^{\text{j}}\) & 11.4 \(\pm\) 0.00 \({}^{\text{h}}\) \\  & Guanxiyu & 7.74 \(\pm\) 0.26 \({}^{\text{c}}\) & 17.64 \(\pm\) 0.15 \({}^{\text{c}}\) & 81.01 \(\pm\) 1.74 \({}^{\text{d}}\) & 3.39 \(\pm\) 0.01 \({}^{\text{h}}\) & 12.26 \(\pm\) 0.04 \({}^{\text{f}}\) \\  & Wendanyu & 6.77 \(\pm\) 0.28 \({}^{\text{d}}\) & 17.11 \(\pm\) 0.69 \({}^{\text{c}}\) & 57.76 \(\pm\) 0.73 \({}^{\text{h}}\) & 3.58 \(\pm\) 0.01 \({}^{\text{f}}\) & 11.75 \(\pm\) 0.00 \({}^{\text{j}}\) \\  & [PERSON] & 3.15 \(\pm\) 0.20 \({}^{\text{f}}\) & 9.91 \(\pm\) 0.48 \({}^{\text{f}}\) & 62.28 \(\pm\) 0.80 \({}^{\text{g}}\) & 4.74 \(\pm\) 0.011 \({}^{\text{b}}\) & 12.49 \(\pm\) 0.00 \({}^{\text{j}}\) \\  & [PERSON] & 5.35 \(\pm\) 0.026 \({}^{\text{e}}\) & 14.33 \(\pm\) 0.34 \({}^{\text{e}}\) & 87.14 \(\pm\) 0.39 \({}^{\text{b}}\) & 3.75 \(\pm\) 0.01 \({}^{\text{e}}\) & 12.49 \(\pm\) 0.03 \({}^{\text{e}}\) \\  & Shatianyu & 1.47 \(\pm\) 0.12 \({}^{\text{g}}\) & 5.22 \(\pm\) 0.045 \({}^{\text{g}}\) & 83.12 \(\pm\) 1.73 \({}^{\text{c}}\) & 4.74 \(\pm\) 0.011 \({}^{\text{b}}\) & 11.86 \(\pm\) 0.00 \({}^{\text{g}}\) \\ \hline \multirow{5}{*}{HP juices} & Graprefruit & 12.88 \(\pm\) 0.81 \({}^{\text{b}}\) & 28.57 \(\pm\) 1.39 \({}^{\text{a}}\) & 53.18 \(\pm\) 0.15 \({}^{\text{i}}\) & 3.31 \(\pm\) 0.00 \({}^{\text{i}}\) & 11.7 \(\pm\) 0.00 \({}^{\text{i}}\) \\  & Guanxiyu & 7.19 \(\pm\) 0.21 \({}^{\text{d}}\) & 17.45 \(\pm\) 0.42 \({}^{\text{c}}\) & 84.14 \(\pm\) 0.84 \({}^{\text{c}}\) & 3.52 \(\pm\) 0.01 \({}^{\text{g}}\) & 13.18 \(\pm\) 0.021 \({}^{\text{b}}\) \\  & [PERSON] & 5.66 \(\pm\) 0.081 \({}^{\text{e}}\) & 15.48 \(\pm\) 0.31 \({}^{\text{d}}\) & 76.87 \(\pm\) 0.31 \({}^{\text{e}}\) & 3.85 \(\pm\) 0.01 \({}^{\text{d}}\) & 12.68 \(\pm\) 0.00 \({}^{\text{c}}\) \\  & [PERSON] & 2.93 \(\pm\) 0.10 \({}^{\text{f}}\) & 9.12 \(\pm\) 0.76 \({}^{\text{f}}\) & 69.95 \(\pm\) 0.86 \({}^{\text{f}}\) & 4.75 \(\pm\) 0.01 \({}^{\text{a}}\) & 10.55 \(\pm\) 0.00 \({}^{\text{k}}\) \\  & [PERSON] & 5.22 \(\pm\) 0.27 \({}^{\text{e}}\) & 13.56 \(\pm\) 1.02 \({}^{\text{e}}\) & 97.69 \(\pm\) 1.06 \({}^{\text{a}}\) & 3.96 \(\pm\) 0.01 \({}^{\text{c}}\) & 13.30 \(\pm\) 0.01 \({}^{\text{a}}\) \\  & [PERSON] & 1.53 \(\pm\) 0.18 \({}^{\text{e}}\) & 4.59 \(\pm\) 0.078 \({}^{\text{g}}\) & 82.92 \(\pm\) 0.94 \({}^{\text{c}}\) & 4.75 \(\pm\) 0.01 \({}^{\text{a}}\) & 12.59 \(\pm\) 0.00 \({}^{\text{d}}\) \\ \hline \hline \end{tabular} Data are expressed as means \(\pm\) standard deviation (\(n\) = 3); different letters indicate significantly different means at \(p\)\(<\) 0.05.  
\end{table} 
Table 2: Effects of cultivars on sugar component, pH, and total soluble solids of pomelo juices.