The effects of temperature fluctuations on dried persimmon during frozen storage were investigated. Dried persimmons were stored at an isothermal temperature (− 17.5°C) or under fluctuating temperature conditions (− 17.5°C ± 1°C or − 17.5°C ± 2.5°C). The amount of sugar crystals on the surface, surface whiteness, flesh color, and the thickness of the secondary surface were measured during 42days of frozen storage. The texture of the secondary surface was also measured using a universal texture analyzer. Analysis showed that the compos...
