Table 2. Free sugar content of hot-water extract from dried persimmon leaves treated with steaming and freezing

Sample1)	Free sugar (mg/100 mL)
	Sucrose	Glucose	Fructose
Control	19.97±0.15b2)	18.27±0.15b	40.00±0.87b
ST	44.37±0.50a	14.63±0.23c	25.50±0.17c
FT	ND3)	37.33±0.47a	56.90±0.61a

Control, non-treated before drying for 12 h at 50°C; ST, treated with steam for 30 sec at 100°C; FT, treated with cold air for 15 days at -20°C. The dried persimmon leaf powder (2 g) was extracted with hot-water (200 mL).
Means±SD (n=3) in the same column followed by different letters are significantly different by Duncan’s multiple range test (p<0.05).
ND, not detected.