## 3 Results and Discussion
### Color Analysis of Pickled Apples  
The values of color parameters for the fresh and brine-pickled apples during fermentation are presented in Table 3. The color of the brine-pickled apples was analyzed at the beginning of the fermentation period and throughout fermentation up to the 35 th day, \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{6}{c}{**Fermentation Interval**} \\ \cline{2-7}  & **0 Days** & **7 Days** & **14 Days** & **21 Days** & **28 Days** & **35 Days** \\ \hline \multicolumn{7}{c}{NaCl} \\ \hline Firmness, N & 4.69 \(\pm\) 0.11 \({}^{\text{a}}\) & 4.33 \(\pm\) 0.21 \({}^{\text{b}}\) & 5.74 \(\pm\) 0.19 \({}^{\text{c}}\) & 1.75 \(\pm\) 0.22 \({}^{\text{d}}\) & 1.70 \(\pm\) 0.15 \({}^{\text{d}}\) & 1.74 \(\pm\) 0.17 \({}^{\text{d}}\) \\ \hline Cohesiveness & 0.69 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.03 \({}^{\text{b}}\) & 0.53 \(\pm\) 0.01 \({}^{\text{c}}\) & 0.49 \(\pm\) 0.02 \({}^{\text{d}}\) & 0.46 \(\pm\) 0.02 \({}^{\text{d}}\) & 0.44 \(\pm\) 0.01 \({}^{\text{d}}\) \\ \hline Springiness, mm & 4.64 \(\pm\) 0.16 \({}^{\text{a}}\) & 2.95 \(\pm\) 0.22 \({}^{\text{b}}\) & 3.27 \(\pm\) 0.19 \({}^{\text{b}}\) & 2.66 \(\pm\) 0.32 \({}^{\text{c}}\) & 2.92 \(\pm\) 0.43 \({}^{\text{c}}\) & 3.15 \(\pm\) 0.35 \({}^{\text{c}}\) \\ \hline Chewiness, mJ & 5.55 \(\pm\) 0.15 \({}^{\text{a}}\) & 1.43 \(\pm\) 0.15 \({}^{\text{b}}\) & 1.19 \(\pm\) 0.11 \({}^{\text{c}}\) & 0.96 \(\pm\) 0.19 \({}^{\text{c}}\) & 0.66 \(\pm\) 0.25 \({}^{\text{c}}\) & 0.71 \(\pm\) 0.17 \({}^{\text{c}}\) \\ \hline \multicolumn{7}{c}{KCl} \\ \hline Firmness, N & 4.69 \(\pm\) 0.11 \({}^{\text{a}}\) & 3.45 \(\pm\) 0.18 \({}^{\text{b}}\) & 4.13 \(\pm\) 0.23 \({}^{\text{c}}\) & 3.02 \(\pm\) 0.22 \({}^{\text{d}}\) & 3.14 \(\pm\) 0.19 \({}^{\text{d}}\) & 3.02 \(\pm\) 0.15 \({}^{\text{d}}\) \\ \hline Cohesiveness & 0.69 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.47 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.51 \(\pm\) 0.01 \({}^{\text{c}}\) & 0.41 \(\pm\) 0.03 \({}^{\text{d}}\) & 0.40 \(\pm\) 0.02 \({}^{\text{d}}\) & 0.41 \(\pm\) 0.01 \({}^{\text{d}}\) \\ \hline Springiness, mm & 4.64 \(\pm\) 0.16 \({}^{\text{a}}\) & 3.70 \(\pm\) 0.19 \({}^{\text{b}}\) & 2.65 \(\pm\) 0.21 \({}^{\text{c}}\) & 2.56 \(\pm\) 0.17 \({}^{\text{c}}\) & 2.53 \(\pm\) 0.23 \({}^{\text{c}}\) & 2.88 \(\pm\) 0.16 \({}^{\text{c}}\) \\ \hline Chewiness, mJ & 5.55 \(\pm\) 0.15 \({}^{\text{a}}\) & 1.92 \(\pm\) 0.14 \({}^{\text{b}}\) & 1.42 \(\pm\) 0.15 \({}^{\text{c}}\) & 0.76 \(\pm\) 0.12 \({}^{\text{d}}\) & 0.64 \(\pm\) 0.21 \({}^{\text{d}}\) & 0.65 \(\pm\) 0.14 \({}^{\text{d}}\) \\ \hline \multicolumn{7}{c}{MgCl\({}_{2}\)} \\ \hline Firmness, N & 4.69 \(\pm\) 0.11 \({}^{\text{a}}\) & 4.29 \(\pm\) 0.18 \({}^{\text{b}}\) & 5.35 \(\pm\) 0.21 \({}^{\text{c}}\) & 4.42 \(\pm\) 0.13 \({}^{\text{d}}\) & 4.98 \(\pm\) 0.25 \({}^{\text{d}}\) & 4.76 \(\pm\) 0.12 \({}^{\text{d}}\) \\ \hline Cohesiveness & 0.69 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.51 \(\pm\) 0.03 \({}^{\text{b}}\) & 0.46 \(\pm\) 0.01 \({}^{\text{c}}\) & 0.48 \(\pm\) 0.02 \({}^{\text{c}}\) & 0.46 \(\pm\) 0.01 \({}^{\text{c}}\) & 0.46 \(\pm\) 0.02 \({}^{\text{c}}\) \\ \hline Springiness, mm & 4.64 \(\pm\) 0.16 \({}^{\text{a}}\) & 3.47 \(\pm\) 0.22 \({}^{\text{b}}\) & 2.61 \(\pm\) 0.18 \({}^{\text{c}}\) & 2.84 \(\pm\) 0.17 \({}^{\text{c}}\) & 2.95 \(\pm\) 0.23 \({}^{\text{c}}\) & 3.04 \(\pm\) 0.19 \({}^{\text{d}}\) \\ \hline Chewiness, mJ & 5.55 \(\pm\) 0.15 \({}^{\text{a}}\) & 1.69 \(\pm\) 0.24 \({}^{\text{b}}\) & 1.61 \(\pm\) 0.27 \({}^{\text{b}}\) & 1.29 \(\pm\) 0.19 \({}^{\text{c}}\) & 1.34 \(\pm\) 0.09 \({}^{\text{c}}\) & 1.31 \(\pm\) 0.28 \({}^{\text{c}}\) \\ \hline \end{tabular} Values on the same line marked with different letters exhibited statistically significant differences (\(p<0.05\)).  
\end{table} 
Table 2: The values of texture parameters. with a frequency of seven days. The obtained results revealed that the pickling conditions influenced the color of all samples.