Table 1 Effect of blanching time on the physicochemical and sensory properties of frozen Aster scaber

Properties	Blanching time (min)					p
	1	2	3	4	5
	Physicochemical properties
Weight loss (%)	21.6±5.12	19.2±4.10	19.5±9.40	18.1±7.28	13.7±8.61	0.739
Moisture (%)	90.7±0.97c	91.7±0.02b	92.9±0.40a	93.1±0.06a	93.4±0.40a	0.001
Shear force (leaf, N)	10.8±1.35	7.68±2.73	9.32±2.03	9.28±3.60	6.57±2.20	0.337
Shear force (stem, N)	17.6±2.08b	29.0±8.23a	30.4±9.92a	15.6±4.31b	9.77±1.31b	0.009
CIE L*	30.9±1.42	32.3±2.15	31.8±2.27	33.0±2.77	29.5±0.94	0.317
CIE a*,1)	10.6±1.02b	10.1±0.91b	9.12±1.17ab	8.14±0.47a	8.29±0.93a	0.032
CIE b*	17.2±2.76	19.3±3.19	16.0±2.50	18.0±3.43	15.0±1.23	0.395
Sensory properties
Appearance	3.80±0.92	3.60±0.84	3.45±1.27	3.67±0.87	3.80±0.92	0.999
Color	3.50±0.53	3.20±0.63	2.64±1.06	3.89±0.60	3.10±0.99	0.403
Off-flavor	3.40±1.17	3.00±1.41	2.09±0.99	2.22±0.97	3.00±1.05	0.582
Texture	3.70±0.95	2.60±1.35	3.36±0.67	3.44±1.01	3.10±0.88	0.722

Mean±SD
All values were expressed as absolute values as an indicator of greenness.
Means with different superscript within same row are significantly different (p<0.05).