Table 2.
Changes in color parameters, delta E, and browning degree of semi-dried persimmons soaked in sugar solutions with the addition of different proportions of sugar concentration depending on storage at 7°c for 20 days

Samples1)	L* values		Chroma values		Delta E	Browning degree (%)
	0 days	20 days	0 days	20 days
	Control	44.67±0.85	22.30±0.85	9.18±0.73			3.09±0.12	23.35±1.71	50.04±2.71
S0	48.20±0.95a2)3)	27.51±0.65e	0.69±0.08b	13.00±0.04a	26.37±0.54a	42.93±0.53a
S5	44.15±0.67b	42.65±0.01a	0.69±0.08b	8.71±0.07e	6.06±0.02e	3.38±1.47e
S10	43.94±0.36b	39.55±0.05b	0.70±0.03b	12.05±0.04b	7.77±0.04d	9.99±0.79d
S15	41.89±0.55c	35.30±0.07c	0.74±0.01ab	10.70±0.10c	11.99±0.08c	15.71±1.27c
S20	40.38±0.23d	32.76±0.03d	0.82±0.06a	10.05±0.04d	14.66±0.03b	18.88±0.46b

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