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

Figure 2

Change of chroma (a, b) and browning index (c, d) 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) and dried persimmon-2 (b, d). •, −20°C; ○, 5°C; ▼, 12°C; △, 25°C.

(a)

(b)

(c)

(d)