Table 4. Sensory characteristics of Cheongdobansi persimmon with different storage treatments (score: 7-point scale)

Storage week	Sample	Sensory characteristics
		Degree of clearness	Weakness	Sweet flavor	Off flavor	Overall acceptability
0	CONT1)	1.93±0.59	1.87±0.83	3.00±0.93	1.20±0.56	5.47±1.06
2	PNT	2.33±0.62A3),NS4)	2.07±0.70A,NS	4.00±1.31A,NS	1.27±0.46A,NS	5.00±0.85BSD5)
	PAT	2.40±0.74A,NS	1.73±0.70A,NS	3.53±1.19A,NS	1.27±0.46A,NS	5.13±1.06ABSD
4	PNT	3.20±1.08Ba6)	3.67±1.29ABb	3.87±1.36Aa	1.13±0.35Aa	5.00±1.13Ba
	P2T	3.20±1.15Aa	2.87±1.46Aab	3.53±1.64ABa	1.27±0.46Aa	5.00±1.00Aa
	PAT	2.93±1.33ABa	2.67±0.90Ba	3.60±1.30Ba	1.40±0.51Aa	5.00±0.85ABa
6	PNT	5.20±1.37Cb	5.60±5.57Cb	4.27±1.16Aa	1.20±0.41Aa	4.33±0.72ABa
	P2T	3.20±1.21Aa	3.87±1.60Aab	4.47±1.64Ba	1.33±0.49Aa	4.80±1.08Aa
	PAT	3.13±1.19ABa	2.60±1.64ABa	4.40±1.06Ba	1.20±0.41Aa	4.73±1.03Aa
8	PNT	4.60±1.35Ca	4.13±1.68ABa	4.53±1.19Aa	1.33±0.62Aa	3.80±1.37Aa
	P2T	3.67±1.76Aa	3.47±1.19Aa	4.20±1.52ABa	1.27±0.59Aa	4.27±1.39Aa
	PAT	3.53±1.30Ba	3.67±1.35Ca	4.40±1.18Ba	1.13±0.35Aa	5.53±0.74Bb
10	PNT	5.00±0.85Cb	4.93±1.28Bc	4.60±1.64Ab	1.13±0.35Aa	3.80±1.08Aa
	P2T	3.67±0.72Aa	3.60±1.40Ab	3.20±1.15Aa	1.13±0.35Aa	4.20±1.37Aa
	PAT	3.20±1.42ABa	1.93±0.88ABa	2.73±0.80Aa	1.20±0.56Aa	4.60±1.18Aa

CONT, no treatment; PNT, only stored at 0±1℃ and RH 30%; P2T, chlorine dioxide was treated at concentration 60 mg/L for 2 weeks and after stored at 0±1℃ and RH 30%; PAT, all was stored by chlorine dioxide treatment at concentration 60 mg/L, and stored at 0±1℃ and RH 30%.
Values are mean±standard deviation (n=15).
Means significantly different between groups of samples by Duncan’s multi-range test (A<B<C) (p<0.05).
Means not significantly different between groups of samples on 2 weeks by t-test.
Means significantly different between groups of samples on 2 weeks by t-test.
Means significantly different between groups of storage period by Duncan’s multi-range test (a<b<c) (p<0.05).