Table 4. Firmness of dried persimmons during drying period by hot-air drying according to cultivars and fruit grades.

Cultivar	Fruit grade	Firmness (N)
		0 days	2 days	4 days	6 days	8 days	10 days	12 days
Bansi	2L	5.0az	4.6a	3.2b	3.1b	5.0d	6.6c	6.9b
	L	5.3a	4.6a	3.3b	5.0a	6.2c	7.8bc	10.8a
	M	4.8a	4.3a	4.1a	5.0a	8.5b	8.9b	13.7a
	S	4.8a	4.0a	4.3a	5.7a	10.1a	10.7a	13.7a
Godongsi	2L	4.7b	2.8a	2.5bc	3.1c	2.7c	4.4b	4.7d
	L	5.1b	3.0a	3.1ab	3.8bc	5.2b	5.1b	9.8c
	M	5.7b	2.5a	3.6a	6.3a	7.1a	7.7a	14.0b
	S	7.1a	2.7a	2.1c	4.6b	7.2a	9.4a	21.0a

Mean values (n=10) within columns by Duncan’s multiple range test at p<0.05.