## 3 Results and Discussion
### Sugar Content  
Sugar profiles are crucial in determining the taste, flavor, and pH of fruits and vegetables. The primary sugars--sucrose, glucose, and fructose--each contribute uniquely to the sweetness and overall flavor profile of fruits. For instance, sucrose generally provides a higher degree of sweetness compared to glucose and fructose, which also have distinct flavor characteristics. The balance and ratio of these sugars influence not just sweetness but also the overall flavor complexity of the fruit. This balance is essential for creating a desirable taste, as an optimal sugar/acid ratio contributes to the perceived quality and \begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \hline \multirow{2}{*}{**Cultivivar**} & \multirow{2}{*}{**Part**} & \multicolumn{8}{c}{**Concentration (mg/100 g FW)**} \\ \cline{3-10}  & & **Oxalic Acid** & **Malic Acid** & **Lacic Acid** & **Acetic Acid** & **Circtic Acid** & **Succinic Acid** & **Fumamic Acid** & **Total Sum** \\ \hline 'Warrior’ & Stem & 32.56 \(\pm\) 1.08 \({}^{\text{a}}\) & 597.48 \(\pm\) 1.42 \({}^{\text{b}}\) & 263.97 \(\pm\) 8.92 \({}^{\text{a}}\) & N.D. & 79.24 \(\pm\) 3.56 \({}^{\text{c}}\) & N.D. & 251.32 \(\pm\) 0.84 \({}^{\text{a}}\) & 1224.57 \\  & Leaf & 44.83 \(\pm\) 0.78 \({}^{\text{a}}\) & 397.71 \({}^{\text{a}}\) & 189.39 \(\pm\) 3.31 \({}^{\text{a}}\) & N.D. & 128.11 \(\pm\) 1.58 \({}^{\text{a}}\) & N.D. & 27.77 \(\pm\) 0.02 \({}^{\text{a}}\) & 1303.69 \\ \hline 'Albion’ & Stem & 339.11 \(\pm\) 1.76 \({}^{\text{a}}\) & 48.84 \(\pm\) 0.86 \({}^{\text{a}}\) & N.D. & 7.10 \(\pm\) 0.42 \({}^{\text{b}}\) & 6.83 \(\pm\) 0.09 \({}^{\text{a}}\) & 10.48 \(\pm\) 0.03 \({}^{\text{b}}\) & 150.80 \(\pm\) 0.30 \({}^{\text{b}}\) & 3553.16 \\  & Leaf & 1715.34 \(\pm\) 8.02 \({}^{\text{b}}\) & 399.65 \(\pm\) 0.11 \({}^{\text{c}}\) & N.D. & 14.72 \(\pm\) 0.41 \({}^{\text{a}}\) & 113.18 \(\pm\) 1.41 \({}^{\text{b}}\) & 35.41 \(\pm\) 0.18 \({}^{\text{a}}\) & 24.81 \(\pm\) 0.05 \({}^{\text{a}}\) & 243.11 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Individual organic acid contents of parsnip (_Pastimaca sativa_)) inedible parts (stem and leaf). \begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline \multirow{2}{*}{**Cultivar**} & \multirow{2}{*}{**Part**} & \multicolumn{8}{c}{**Concentration (mg/100 g FW)**} \\ \cline{3-10}  & & **Oxalic Acid** & **Malic Acid** & **Lacic Acid** & **Acetic Acid** & **Circtic Acid** & **Succinic Acid** & **Fumamic Acid** & **Total Sum** \\ \hline 'Warrior’ & Cortex & 33.66 \(\pm\) 1.59 \({}^{\text{a}}\) & 137.32 \(\pm\) 19.58 \({}^{\text{a}}\) & 133.19 \(\pm\) 6.09 \({}^{\text{a}}\) & N.D. & 68.56 \(\pm\) 4.48 \({}^{\text{a}}\) & 7.76 \(\pm\) 1.09 \({}^{\text{a}}\) & 1.45 \(\pm\) 0.16 \({}^{\text{a}}\) & 381.94 \\ 'Warrior’ & Pith & 44.64 \(\pm\) 6.64 \({}^{\text{a}}\) & 203.94 \(\pm\) 12.42 \({}^{\text{a}}\) & 230.97 \(\pm\) 13.20 \({}^{\text{b}}\) & N.D. & 226.56 \(\pm\) 11.52 \({}^{\text{a}}\) & 11.92 \(\pm\) 0.15 \({}^{\text{a}}\) & 1.55 \(\pm\) 0.01 \({}^{\text{a}}\) & 719.58 \\  & Skin & 24.74 \(\pm\) 0.34 \({}^{\text{a}}\) & 362.99 \(\pm\) 9.71 \({}^{\text{a}}\) & 305.37 \(\pm\) 37.00 \({}^{\text{a}}\) & N.D. & 203.03 \(\pm\) 25.75 \({}^{\text{b}}\) & N.D. & 2.15 \(\pm\) 0.20 \({}^{\text{a}}\) & 898.28 \\ \hline 'Albion’ & Cortex & 887.95 \(\pm\) 1.21 \({}^{\text{b}}\) & 277.61 \(\pm\) 2.02 \({}^{\text{c}}\) & N.D. & 23.95 \(\pm\) 0.51 \({}^{\text{b}}\) & 65.12 \(\pm\) 0.43 \({}^{\text{a}}\) & 8.24 \(\pm\) 0.51 \({}^{\text{c}}\) & 4.27 \(\pm\) 0.19 \({}^{\text{a}}\) & 1267.14 \\ 'Albion’ & Pith & 393.27 \(\pm\) 1.02 \({}^{\text{c}}\) & 299.44 \(\pm\) 5.13 \({}^{\text{a}}\) & N.D. &  
palatability of the fruit and vegetable processing products [26]. The sugar compositions for the 'Warrior' and 'Albion' cultivars are detailed in Table 5. Sucrose was the predominant sugar in the edible parts of both cultivars. In the 'Warrior' cultivar, sucrose made up 88.59%, 90.35%, and 79.13% of the total sugar content in the cortex, pith, and skin, respectively.