Table 2. Free sugar content of colored paprika in Korea (g/100 g of dry weight)

	RP	OP	YP
Fructose	13.66±0.41a	10.47±0.37c	11.68±0.25b
Glucose	14.41±0.51a	10.57±0.08c	12.13±0.04b
Lactose	0.0	0.0	0.0
Sucrose	0.36±0.01b	1.30±0.11a	0.28±0.01b
Maltose	0.0	0.0	0.0
Total	28.43	22.34	24.09

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.