Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Figure 1

Change of color (, , and values) in dried persimmon-1 and dried persimmon-2 during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Dried persimmon-1 (a, c, e) and dried persimmon-2 (b, d, f). value (a, b), value (c, d), and value (e, f). •, −20°C; ○, 5°C; ▼, 12°C; △, 25°C.

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