Table 7 The effect of packaging, freezing and thawing methods on drip loss of blanched Colocasia esculenta (L.) Schott stem

(%)

Freezing method	Thawing method	Packaging

		Air-containing	Vacuum

Convection freezing (-20°C)	RT1)	22.30±0.87^bx	23.80±1.75^ax
	RW2)	26.63±2.31^ax	26.01±1.84^ax
	HF3)	22.57±1.17^bx	19.02±0.98^bx

Convection freezing (-40°C)	RT	14.92±0.57^az	16.40±0.83^bz
	RW	16.44±1.43^ay	24.76±1.32^ax
	HF	14.85±0.74^ay	16.37±0.78^by

Immersion freezing (-40°C)	RT	19.71±1.25^ay	20.58±0.63^ay
	RW	16.03±0.97^by	17.73±0.92^by
	HF	14.84±0.25^by	18.69±0.65^bx

^a-bMeans with different superscripts within the same freezing method column are not significantly different.
^x-zMeans 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.