Table 5. Sugar contents of silages prepared with either persimmon peel or damaged whole persimmons with rice straw

Variable	Treatment¹⁾							SEM	p-value
Variable	PP3R7	PP5R5	PP7R3	PP8R2	WP3R7	WP5R5	WP7R3	SEM	P²⁾	R	P×R
Sugar (°Bx)	3.80^d	3.93^e	3.90^de	3.57^c	3.13^b	2.23^a	3.10^b	0.040	0.001	0.001	< 0.001
Fructose (%)	4.27^e	4.47^e	4.23^e	3.93^d	3.03^b	2.50^a	3.43^c	0.095	0.001	0.002	< 0.001
Glucose (%)	3.70^d	4.17^f	4.00^e	3.67^d	2.83^b	2.23^a	3.17^c	0.052	0.001	0.001	< 0.001
Dextran (%)	3.60^c	3.97^d	3.90^d	3.50^c	3.03^b	2.10^a	3.03^b	0.065	0.001	0.001	< 0.001
Isomerase (%)	3.73^d	4.07^e	3.50^d	3.13^c	2.87^bc	1.97^a	2.73^b	0.102	0.001	0.001	< 0.001
Inverted sugar (%)	3.87^cd	4.43^ef	4.50^f	4.13^de	3.53^b	2.40^a	3.63^bc	0.102	0.001	0.001	< 0.001

PP3R7, PP5R5, PP7R3, and PP8R2, persimmon peel mixed with rice straw at ratios of 3:7, 5: 5, 7:3, and 8:2, respectively; WP3R7, WP5R5, and WP7R3, damaged whole persimmons mixed with rice straw at ratios of 3 7, 5: 5, and 7:3, respectively.
P, effect of PP or WP; R, effect of mixing ratios; P×R, interaction between raw materials and mixing ratios.
Mean values with different superscripts within a row differ significantly (p < 0.05).
PP, persimmon peel; 쪠, damaged whole persimmon; °Bx, brix degree.