Table 2 The effect of MAP on the quality of ‘Sanggamdungsi’ persimmon affected by PE film thickness of 80, 100, 115, 130 μm during vacuum packaged individually stored at room temperature (-1℃)

Days after MAP (day)	Film thickness (μm)	Peel Blackening (%)	Style-end softening (%)	Top flesh browning (%)	Decay (%)
30	80	0.0^d1)	0.0^c	0.0^a	0.0^a
	100	0.0^d	0.0^c	0.0^a	0.0^a
	115	0.0^d	0.0^c	0.0^a	0.0^a
	130	0.0^d	0.0^c	0.0^a	0.0^a
60	80	0.0^d	10.0^ab	0.0^a	0.0^a
	100	0.0^d	0.0^c	0.0^a	0.0^a
	115	0.0^d	0.0^c	0.0^a	0.0^a
	130	0.0^d	0.0^c	0.0^a	0.0^a
90	80	30.0^c	30.0^ab	0.0^a	0.0^a
	100	50.0^b	50.0^a	0.0^a	0.0^a
	115	50.0^b	0.0^c	0.0^a	0.0^a
	130	70.0^a	40.0^ab	0.0^a	0.0^a
Significance
Days after MAP (A)		***2)	**	NS	NS
Film thickness (B)		NS	NS	NS	NS
A×B		***	*	NS	NS

Mean separation within each columns by Duncan’s multiple range test at p<0.05.
NS, *, **, *** Nonsignificant or significant at p<0.05, 0.01 or 0.001, respectively.