Table 3.
Changes in total sugar content, reduced sugar content and sugar free contents of semi-dried persimmons soaked in sugar solutions with the addition of different proportions of sugar concentration depending on storage at 7℃ for 20 days

Samples1)	TSC2)	RSC3)	Free sugar contents		Total
			Glucose	Fructose
			Control	80.05±2.42		74.87±2.61	32.49	35.12	67.61
S0	54.25±1.964)d5)	47.37±0.63d	18.33	21.85	40.18
S5	80.18±2.30c	66.52±2.40b	28.97	32.67	61.64
S10	83.35±0.45b	71.49±1.52c	30.85	34.84	65.69
S15	84.15±1.22b	74.77±1.81a	38.23	41.95	80.18
S20	88.64±1.73a	76.12±1.64a	42.03	42.25	84.28

S0, sugar 0%; S5, sugar 5%; S10, sugar 10%; S15, sugar 15%; S20, sugar 20%.
TSC, total sugar content.
RSC, reducing sugar content.
Values are mean standard deviation of triplicate determinations.
Different superscripts within a column (a-d) indicate significant differences (p<0.05).