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

Table 1

Average and range (log₁₀ CFU/g) of total mesophilic bacteria, coliforms, yeasts, and molds on dried persimmons during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days.

Storage temperature (°C)		Total mesophilic bacteria		Coliforms		Yeasts		Molds
		Dried persimmon-1	Dried persimmon-2	Dried persimmon-1	Dried persimmon-2	Dried persimmon-1	Dried persimmon-2	Dried persimmon-1	Dried persimmon-2
−20	Range	2.20–4.60	0.88–3.17	0.48–2.62	0.48–1.24	3.23–5.51	1.05–4.88	0.48–5.80	0.48–4.96
	Average ± SD	3.31 ± 0.72^Aa	2.11 ± 0.63^Aa	1.41 ± 0.62^Aa	0.66 ± 0.27^Aa	4.85 ± 0.71^Aa	2.83 ± 1.16^Aa	4.68 ± 1.42^Aa	2.85 ± 1.29^Aa
5	Range	2.20–4.60	0.72–3.17	0.48–1.92	0.48–1.01	0.72–5.70	0.98–4.12	0.48–5.81	0.48–4.01
	Average ± SD	3.18 ± 0.75^Aa	1.56 ± 0.65^Ab	0.87 ± 0.48^Aa	0.57 ± 0.20^Aa	4.32 ± 1.25^Aa	2.34 ± 0.96^Aa	4.20 ± 1.88^Aa	2.26 ± 1.04^Aa
12	Range	0.04–4.60	0.55–3.17	0.48–1.92	0.48–1.09	3.81–5.32	0.60–3.74	0.48–5.89	0.48–3.28
	Average ± SD	2.53 ± 0.90^Aa	1.31 ± 0.84^Aa	0.61 ± 0.41^Aa	0.58 ± 0.22^Aa	4.66 ± 0.44^Aa	2.04 ± 0.96^Ab	4.50 ± 1.47^Aa	2.13 ± 0.78^Aa
25	Range	0.55–4.60	0.67–3.17	0.48–1.92	0.44–1.01	2.55–5.41	1.84–3.48	0.48–5.38	0.48–1.89
	Average ± SD	1.64 ± 1.50^Aa	1.71 ± 1.04^Aa	0.77 ± 0.58^Aa	0.69 ± 0.23^Aa	4.61 ± 1.05^Aa	2.52 ± 0.71^Ab	4.24 ± 1.89^Aa	1.06 ± 0.60^Ab

Means with the same uppercase letter within a column were not significantly different (). Means with the same lowercase letter in the same row were not significantly different ().