Table 5.
Colour parameters (lightness/darkness L*; redness/greenness a*; yellowness/blueness b*; Hue angle H°; total colour difference ΔE) for fresh and dried persimmon samples.
| Sample | Drying Time (min) | L* | a* | b* | H° | ΔE |
|---|---|---|---|---|---|---|
| fresh persimmon | 71.7 ± 0.5 a | −1.6 ± 1.3 a | 46.4 ± 1.1 a | 92.0 ± 1.6 c | - | |
| persimmon dried at 45 °C | 540 | 67.8 ± 1.8 a | 5.9 ± 1.5 d | 53.6 ± 2.0 b | 83.6 ± 0.0 a | 18.9 ± 1.1 c |
| persimmon dried at 50 °C | 465 | 68.7 ± 2.4 a | 5.6 ± 0.3 c,d | 53.3 ± 1.1 b | 84.0 ± 0.4 a | 13.7 ± 0.7 b |
| persimmon dried at 55 °C | 420 | 67.4 ± 2.5 a | 2.6 ± 1.1 b | 57.7 ± 2.4 b | 87.4 ± 1.1 a,b | 12.8 ± 1.0 b |
| persimmon dried at 60 °C | 360 | 70.5 ± 1.9 a | 3.0 ± 0.9 b,c | 56.2 ± 1.1 b | 87.0 ± 1.0 a,b | 12.1 ± 0.7 b |
| persimmon dried at 65 °C | 320 | 70.3 ± 0.8 a | 1.9 ± 0.8 b | 55.7 ± 4.0 | 88.0 ± 1.6 b | 9.2 ± 0.4 a |
Different superscript letters (a,b,c) in the same column show statistical differences between samples (p < 0.05).