Table 2. Various quality characteristics of soft persimmon

Quality characteristics		Value
Moisture (%)		82.09±1.411)
Crude protein (%)		0.44±0.01
Crude fat (%)		0.02±0.01
Crude ash (%)		0.33±0.06
Carbohydrate (%)		17.10±1.44
Crude fiber (%)		0.35±0.02
Soluble solid (°Brix)		18.43±0.32
Reducing sugar (mg/g)		43.90±0.10
pH		5.81±0.01
Acidity (%)		0.18±0.02
Soluble tannin content (μg/mg)		0.31±0.02
Color2)	L	44.42±1.13
	a	30.80±0.49
	b	57.61±0.32

Values are mean±SD (n=3).
L, lightness; a, redness; b, yellowness.