Table 6 The effcet of packaging, freezing, and thawing methods on hardness of blanched Colocasia esculenta (L.) Schott Stems

(kg/cm³)

Freezing method	Thawing method	Packaging

		Air-containing	Vacuum

-	-	11.02±2.34

Convection freezing (-20°C)	RT1)	10.44±1.80^bx	10.15±2.69^bxy
	RW2)	10.66±2.11^abx	10.87±2.28^bx
	HF3)	12.16±2.85^ax	13.29±4.40^ax

Convection freezing (-40°C)	RT	11.22±3.14^abx	10.17±2.91^axy
	RW	10.17±1.62^bx	10.67±2.25^ax
	HF	12.12±2.19^ax	10.04±1.54^ay

Immersion freezing (-40°C)	RT	11.02±2.23^ax	10.87±2.82^bxy
	RW	10.26±2.80^ax	10.44±2.40^bx
	HF	11.66±2.23^ax	12.96±2.32^ax

^a-bMeans with different superscripts within the same freezing method column are not significantly different.
^x-yMeans with different superscripts within the same thawing method column are not significantly different.
¹⁾RT : Room temperature thawing.
²⁾RW : Running water thawing.
³⁾HF : High frequency thawing.