The study looked at different types of Plum trees in South Korea to see what organic acids they contain and how they ferment. They found that the fruit had varying levels of citric acid, malic acid, and oxalic acid. The color of the flesh affected the levels of citric acid, with orange flesh having the highest amount. The size of the fruit also influenced the levels of oxalic acid. The sugar content in the fermentation solution was consistent, but the harvest rate varied. Overall, the weight of the fruit did not strongly correlate with the sugar content or harvest rate, but there were relationships between different types of acids in the fruit.