1. Kim TC, Ko KC. Classification of persimmon (Diospyros kaki Thunb.) cultivars on the basis of horticultural traits. Hortic. Sci. Technol. 36: 331–342 (1995)
2. Roh YK, Jang SH, Park SH, Byun HS, Sung JJ. Analysis of distribution properties on astringent persimmons (Diospyros kaki). Korean J. Food Preserv. 6: 184–187 (1999)
3. Kim GR, Kim MY, Chung HS, Park HJ, Moon KD, Kwon JH. Quality analysis and grading of sliced-dried ‘Cheongdobansi’ persimmons marketed in Korea. Korean J. Food Preserv. 16: 40–46 (2009)
4. Moon KD, Kim JK, Sohn TH. Quality changes in dried persimmons processed by different pretreatment and drying method. J. Korean Soc. Food Cult. 8: 331–335 (1993)
5. Cárcel JA, García-Pérez JV, Sanjuán N, Mulet A. Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon. LWTFood Sci. Technol. 43: 1191–1196 (2010)