Table 1. Change in color, pH, and acidity of Elaeagnus multiflora fruit vinegar during fermentation

	Fermentation period (days)
	15	25	35	180
L	60.41±1.14a	60.85±0.14a	47.86±0.08b	46.37±0.26c
a	–1.47±0.01a	–1.76±0.01d	–1.71±0.02c	–1.54±0.01b
b	7.59±0.24c	8.81±0.03b	7.62±0.02c	13.57±0.14a
pH	3.20±0.01a	3.15±0.01b	3.11±0.01c	2.81±0.01d
Total acidity (%)	1.34±0.01d	2.04±0.05c	3.41±0.03b	4.17±0.03a

The values represent the mean±SD (n=3).
Different letters in the same rows indicate significant differences between vinegars by Duncan multiple range test.