Table 3 Mean values1) of consumer preference of cooked Cirsium setidens Nakai (Gondre-namul) from dried Cirsium setidens Nakai prepared according to pre-treatment conditions

Treatment	Blanching solution2)	Tt3) (min)	Color	Flavor	Taste	Texture	Overall acceptability
Control	-	-	4.1b	5.1ab	5.3a	5.4a	5.0ab
Steaming	-	10	4.7b	5.1ab	5.1a	4.9a	4.9ab
Blanching	-	5	4.4b	4.8ab	5.3a	4.3a	4.9ab
	NaCl	3	5.4a	5.2ab	5.5a	4.7a	5.5a
	CaCl2	1	5.6a	5.7a	5.7a	5.2a	6.0a
	SPP	1	4.1b	4.8b	4.3b	4.4a	4.7ab

Mean values of 50 measurements; Values sharing the same uppercase letters within columns are not significantly different (p<0.05).
Blanching solution concentration was 0.5% (w/v).
DB, degree of browning; PA, peroxidase activity.