Table 2.
Changes in the sugar content with antibrowning, antifungal, and antibrowning/antifungal treatments during 6‐week drying of persimmon. C: control, numbers are according to materials and method
| Solution | Sugar content (◦brix) | |||||
|---|---|---|---|---|---|---|
| 1 week | 2 weeks | 3 weeks | 4 weeks | 5 weeks | 6 weeks | |
| 1 | 20.9 ± 0.3 | 23.8 ± 0.8 | 27.2 ± 2.5 | 27.7 ± 4.9 | 27.7 ± 0.5 | 35.8 ± 4.7a |
| 19 | 19.0 ± 2.4 | 22.1 ± 2.4 | 25.2 ± 4.2 | 29.6 ± 3.2 | 31.7 ± 4.1 | 34.2 ± 2.5b |
| 20 | 20.6 ± 2.0 | 20.1 ± 2.9 | 25.4 ± 3.2 | 28.0 ± 1.7 | 31.1 ± 2.0 | 37.6 ± 1.9a |
| 21 | 18.1 ± 0.2 | 20.0 ± 1.3 | 23.9 ± 3.8 | 25.9 ± 5.9 | 28.5 ± 3.7 | 33.1 ± 1.7b |
| 35 | 20.3 ± 1.2 | 20.4 ± 0.6 | 24.5 ± 2.7 | 32.3 ± 1.5 | 29.9 ± 2.4 | 28.8 ± 2.5c |
| 36 | 20.9 ± 1.4 | 22.0 ± 1.3 | 38.5 ± 15.4 | 28.3 ± 6.6 | 28.2 ± 0.8 | 32.1 ± 3.0b |
| 37 | 16.0 ± 1.0 | 20.1 ± 2.0 | 24.8 ± 2.6 | 31.4 ± 0.6 | 33.3 ± 5.3 | 32.2 ± 2.0b |
| 38 | 18.8 ± 2.1 | 21.5 ± 1.1 | 25.0 ± 3.8 | 28.7 ± 3.3 | 30.1 ± 2.3 | 34.6 ± 2.5a |
| 39 | 17.6 ± 1.4 | 24.3 ± 1.8 | 25.2 ± 4.4 | 29.5 ± 3.2 | 29.8 ± 3.5 | 31.3 ± 1.1c |
Results are presented as means ± standard deviation of three replicates. DMRT analysis was performed at 6 weeks.