The evaluation of the analysed attributes given by the judges at
the beginning and after 49 days of storage at 4 C is shown in Fig. 5.
According to the obtained results, product C, submitted to the
mildest treatment, was the one preferred by the judges for its taste,
aroma and visual appearance. Likewise, judges selected this product to be the sweetest, the least astringent and the one with the
most intense orange colour, which reveals that these attributes
were valued positively by the panellists.
According to the statistical analysis, based on the direct use of
the total ranking tables for 20 judges and 3 samples (Larmond,
1988), the spreadable persimmon product obtained by treatment
C presented differences compared to products A and B at a significant level of 95% in the case of all attributes, except the visual
appearance at the beginning of storage, and in the texture, visual
appearance and global valuation after 49 days of storage.
Overall, the sensory analysis showed the existence of differences among the products, depending on the type of treatment
that was applied. The purchase intention was also asked of the
panellists. In this case, the results of the first sensorial analysis
showed that 70% of the judges would buy product C and 60% would
purchase product B if this product was available in the
supermarket