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

Table 2

Change in physicochemical properties (weight, moisture content, and texture) on dried persimmons during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days.

Storage temperature (°C)		Weight (g)		Moisture content (%)		Hardness (N)		Gumminess (N)
		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	98.95–115.14	153.93–206.21	28.88–54.55	24.26–42.08	0.02–5.43	0.02–7.95	0.00–5.25	0.00–3.25
	Average ± SD	104.26 ± 3.98^Ab	199.14 ± 10.33^Aa	35.79 ± 4.36^Aa	33.41 ± 3.65^Aa	1.07 ± 1.23^Aa	1.18 ± 1.42^Aa	0.37 ± 0.61^Aa	0.38 ± 0.59^Aa
5	Range	97.7–107.34	194.41–205.75	31.76–40.61	22.29–40.44	0.04–6.09	0.02–8.39	0.01–5.25	0.00–3.11
	Average ± SD	101.68 ± 2.24^Ab	201.37 ± 2.26^Aa	35.69 ± 2.33^Aa	33.44 ± 3.69^Aa	1.34 ± 1.49^Aa	1.61 ± 1.77^Aa	0.54 ± 0.77^Aa	0.50 ± 0.64^Aa
12	Range	97.09–108.26	192.21–205.78	17.23–52.79	27.59–39.62	0.04–5.45	0.02–8.22	0.00–5.25	0.00–4.79
	Average ± SD	102.17 ± 3.80^Ab	199.15 ± 3.46^Aa	34.53 ± 4.43^Aa	33.48 ± 2.61^Aa	1.15 ± 1.45^Aa	1.44 ± 1.68^Aa	0.44 ± 0.73^Aa	0.47 ± 0.70^Aa
25	Range	96.71–107.34	194.58–207.44	31.41–44.88	29.82–44.26	0.03–5.43	0.02–5.70	0.01–5.25	0.00–3.66
	Average ± SD	100.70 ± 3.46^Ab	200.72 ± 3.85^Aa	35.39 ± 3.63^Aa	34.85 ± 3.42^Aa	1.20 ± 1.37^Aa	1.20 ± 1.52^Aa	0.53 ± 0.90^Aa	0.42 ± 0.68^Aa

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 ().