Table 7.
Changes in the sensory score of astr ingency and hardness on astringent persimmon fruits dur ing storage after 10 kGy radiation treatment

Rheology	Sensory score1)
	Storage time (day)
	Control	0	1	2
	Astringency	1.2±0.2a2)	2.2±0.2b	3.2±0.6bc	3.8±0.3c
	Hardness	2.0±0.1a	2.4±0.3ab	3.0±0.2b	3.6±0.3c

Sensory evaluation was determined as very astringent (1 point), slightly astringent (2 point), normal (3 point), practically not astringent (4 point), completely not astringent (5 point) and determined as very hard (1 point), slightly hard (2 point), normal (3 point), slightly soft ripe (4 point), completely soft ripe (5 point).
2)Mean±standard deviation (n=6). Means with different superscripts (a-c) are significantly different at p<0.05 by Duncan's multiple range tests.