Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

Table 1

Controlled variables of this storage study.

Variable	Levels
Preparation	2–5 (2 mm thickness, dried for 5 hours); 6–10 (6 mm thickness, dried for 10 hours)
Packaging	Plastic and Met-PET
Time (weeks)	0, 2, 5, 10, 16, 25, and 52