Table 2. Brix, salinity, pH of red pepper paste with added Flammualina velutipes extracts

Sample	CON	FC1	FC2	FC3
Brix (%)	3.25±0.09^NS	3.29±0.12^NS	3.35±0.18^NS	3.37±0.28^NS
Salinity (%)	0.72±0.05^NS	0.72±0.07^NS	0.73±0.05^NS	0.73±0.11^NS
pH	5.29±0.01^a	5.31±0.02^ab	5.33±0.02^ab	5.36±0.01^b

Means sharing the same letters within a line are not significantly different at p<0.05 by Tukey’s HSD test.
not significant.