Table 2 Effect of composition of blanching solution on the physicochemical and sensory properties of frozen Aster scaber

Properties	Water	1% NaCl	Sucrose concentration			p
			1%	2%	3%
			Physicochemical properties
Weight loss (%)	17.1±0.60b	18.9±4.74b	19.2±0.99b	19.9±0.89b	24.7±1.14a	0.022
Moisture (%)	91.9±1.46	94.2±0.26	92.9±1.86	92.6±0.64	90.6±2.53	0.154
Shear force (leaf, N)	11.6±0.44c	12.5±1.95c	14.3±1.86bc	15.6±2.08ab	17.7±0.34a	0.005
Shear force (stem, N)	10.8±2.98b	10.4±5.13b	18.1±5.46ab	19.9±4.86ab	22.6±7.20a	0.050
CIE L*	31.9±1.17	29.6±2.40	31.3±2.15	33.3±2.90	33.1±0.93	0.246
CIE a*,1)	9.29±0.76a	4.18±2.63b	9.24±0.52a	8.38±0.45a	9.70±0.93a	0.003
CIE b*	15.9±2.62	14.7±3.28	13.3±2.34	14.4±2.04	16.9±1.46	0.457
Sensory properties
Appearance	3.61±0.83	3.58±1.03	3.59±0.92	3.49±1.05	3.62±0.87	0.999
Color	3.33±0.54	2.74±0.66	3.28±0.94	3.16±1.03	3.46±0.62	0.429
Off-flavor	3.11±0.99	2.78±0.54	2.83±0.68	3.03±0.82	3.24±0.65	0.302
Texture	3.26±0.88	3.44±0.85	3.37±0.66	3.56±0.63	3.22±0.84	0.688

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).