Table 3.
Sensory scores of traditional dried persimmons from various regions

Parameters	Samples
Parameters	Sangju	Yeongdong	Sancheong	Haman	Hadong	Wanju	Cheongdo	China No.1	China No.2
Appearance	3.62±0.96^ab1)	3.39±0.96^abc	2.46±0.78^de	2.69±1.11^cd	2.69±0.86^cd	1.39±0.65^f	3.77±0.83^a	1.85±1.07^ef	2.92±1.26^bcd
Color	3.77±1.09^a	3.46±0.97^a	2.62±1.04^bc	2.23±1.09^c	2.46±0.88^bc	1.92±0.95^c	4.00±1.29^a	1.92±0.86^c	3.15±1.21^ab
Smell	3.62±1.19^ab	3.85±1.14^a	2.92±1.19^bc	3.39±1.26^abc	3.31±1.18^abc	3.39±1.19^abc	3.69±0.95^a	2.69±1.11^c	3.39±1.26^abc
Mold smell	2.39±1.04^a	2.08±1.04^a	2.69±1.25^a	2.69±1.18^a	2.15±0.90^a	2.46±0.97^a	2.46±1.33^a	2.62±1.39^a	2.46±0.88^a
Sweetness	3.08±0.76^bcd	2.69±0.86^cd	3.77±1.24^ab	2.92±1.04^cd	4.00±0.71^a	3.08±1.19^bcd	3.23±1.09^bcd	2.62±0.87^d	3.46±0.88^abc
Astringency taste	1.85±0.80^b	1.77±1.01^b	2.00±1.16^ab	2.31±1.25^ab	2.31±1.25^ab	2.62±1.04^a	2.39±1.04^ab	2.62±1.19^a	2.08±1.04^ab
Soury taste	1.77±1.01^a	1.54±0.97^a	1.85±1.07^a	1.77±0.93^a	2.15±1.14^a	1.92±0.95^a	2.00±0.91^a	2.08±1.26^a	2.15±1.21^a
Texture	3.23±0.73^a	3.39±1.04^a	2.00±1.16^b	3.15±0.99^a	3.39±0.77^a	2.23±0.83^b	2.46±1.20^b	2.23±0.83^b	3.54±0.78^a
Overall acceptance	3.23±0.83^ab	3.46±1.05^ab	2.39±1.12^cd	2.92±0.95^abc	3.31±0.86^ab	2.85±0.99^abc	2.69±1.25^bc	1.77±0.60^d	3.62±1.19^a

Values in a column sharing the same superscript letter are significantly different at p<0.05 by Duncan's multiple range test.