Table 3 Effect of packaging with or without blanching solution on the physicochemical and sensory properties of frozen Aster scaber

Properties	Blanched with water		Blanched with 1% Sucrose		p
	Not added	Added2)	Not added	Added
Physicochemical properties
Weight loss (%)	15.6±1.57b	19.4±1.38a	17.8±0.87ab	18.7±0.94a	0.025
Moisture (%)	92.1±0.67ab	89.9±1.10ab	91.5±0.66a	89.7±1.04b	0.049
Shear force (leaf, N)	5.71±1.97	4.82±2.07	5.61±1.09	6.20±3.19	0.893
Shear force (stem, N)	15.9±3.09	19.6±3.66	18.5±3.01	19.4±3.86	0.557
CIE L*	30.6±2.05	31.8±1.45	31.2±2.20	28.7±1.85	0.291
CIE a*,1)	7.39±1.39	8.34±1.22	8.63±1.55	7.67±0.86	0.630
CIE b*	16.1±1.51	18.8±2.12	18.0±3.21	15.4±2.40	0.331
Sensory properties
Appearance	3.11±1.17	3.56±0.88	2.90±1.10	3.90±1.10	0.674
Color	2.78±1.30	2.44±1.13	2.80±1.32	3.00±0.82	0.946
Off-flavor	3.33±1.12	4.44±0.88	3.90±0.88	3.50±0.85	0.514
Texture	3.00±1.00	2.22±0.83	2.50±0.85	3.00±0.67	0.617

Mean±SD
All values were expressed as absolute values as an indicator of greenness.
Each treatment was packaged with 50% (v/w) of same solution used in blanching.
Means with different superscript within same row are significantly different (p<0.05).