Table 5. Sensory scores (7 hedonic) of hot-air dried Actinidia arguta by various pretreatment of osmotic dehydration (unit: score)

Samples¹⁾	Sweetness	Sourness	Appearance	Texture	Smell	Overall
CONT	4.00±1.00²⁾^ab3)	5.00±0.87^a	4.67±0.50^abc	5.00±1.12^a	4.89±0.78^a	4.67±0.50^a
SUC3O	4.44±1.13^ab	4.67±0.71^a	5.44±0.88^cd	5.22±0.97^a	4.89±0.93^a	5.33±0.71^ab
SUC3X	4.33±1.12^ab	4.78±1.30^a	5.00±0.71^bcd	5.33±1.50^a	4.89±1.17^a	5.22±1.09^ab
SUC5O	4.44±1.01^ab	4.00±1.32^a	5.33±1.00^bcd	5.33±1.32^a	5.00±0.71^a	5.11±0.93^ab
SUC5X	4.78±1.56^b	4.33±0.71^a	5.56±0.73^d	5.89±0.78^a	4.78±0.67^a	5.67±0.87^b
SOR3O	3.44±1.13^a	4.22±1.48^a	4.56±0.88^ab	5.00±1.22^a	4.78±0.44^a	4.67±0.87^a
SOR3X	4.22±1.09^ab	4.00±1.32^a	4.00±1.00^a	5.33±1.22^a	4.67±0.87^a	5.00±1.00^ab
SOR5O	4.44±1.24^ab	4.67±1.41^a	4.89±0.78^bcd	5.89±1.27^a	4.33±0.50^a	5.22±0.83^ab
SOR5X	4.44±1.13^ab	4.33±1.32^a	4.89±0.78^bcd	5.11±1.17^a	4.78±0.97^a	5.11±1.05^ab

CONT, no treatment; SUC3O, sucrose 50 °Brix solution with ascorbic acid 2% in 30; SUC3X, sucrose 50 °Brix solution in 30; SUC5O, sucrose 50 °Brix solution with ascorbic acid 2% in 55; SUC5X, sucrose 50 °Brix solution in 55; SOR3O, sorbitol 50 °Brix solution with ascorbic acid 2% in 30; SOR3X, sorbitol 50 °Brix solution in 30; SOR5O, sorbitol 50 °Brix solution with ascorbic acid 2% in 55; SOR5X, sorbitol 50 °Brix solution in 55.
Values are mean±SD (n=9).
Values followed by different uppercase letter (^a-d) within a column are significantly different at p<0.05 based on Duncan’s multiple rage test.