Table 3 Effect of freezing, thawing methods on texture properties of blanched sweet potato stems with air containing and vacuum packaging

Freezing method	Thawing method	Package

		Air containing package (g/cm³)	Vacuum package (g/cm³)

Control		8,437.50±867.28^a	8,437.50±867.28^a

Conventional freezing -20°C	Room temperature	7,418.75±539.80^bcAx	7,345.00±574.67^bcdABx
	Running water	7,092.86±879.12^cAx	6,986.36±831.59^dABy
	HF1)	7,650.00±790.57^abcAxy	7,646.43±832.16^abcdAxy
	MW2)	7,438.89±654.21^bcAx	6,881.25±440.73^dBy

Conventional freezing -40°C	Room temperature	7,655.56±865.46^abcAx	7,525.00±752.86^bcdAx
	Running water	7,085.00±567.18^cAx	7,230.00±574.02^cdAxy
	HF	7,336.36±733.86^bcAy	7,135.71±695.05^cdAy
	MW	7,438.89±710.54^bcAx	7,080.00±495.73^cdAy

Immersion freezing -40°C	Room temperature	7,987.50±737.64^abAx	7,962.50±899.50^abcAx
	Running water	7,830.00±929.78^abcAx	7,875.00±743.06^abcAx
	HF	8,135.71±362.53^abAx	8,070.00±880.40^abAx
	MW	8,166.67±752.77^abAx	7,977.78±526.26^abcAx

^a-dMeans with different superscripts within the whole column are significantly different (p<0.05).
^A-BMeans with different superscripts within the same freezing method are significantly different (p<0.05).
^x-yMeans with different superscripts within the same thawing method are significantly different (p<0.05).
¹⁾High frequency thawing.
²⁾Microwave thawing.