Table 4 Effect of running water thawing with and without packaging on the physicochemical and sensory properties of frozen Aster scaber

Properties	Control2)	Thawing method3)		p
		IP	WP
		Physicochemical properties
Weight loss (%)	14.4±2.57	17.5±2.34	16.2±1.06	0.268
Moisture (%)	91.6±1.23	90.7±0.52	91.6±0.52	0.369
Shear force (leaf, N)	12.4±2.38	7.97±2.26	11.6±2.17	0.111
Shear force (stem, N)	19.6±1.95	17.4±4.86	18.2±2.64	0.796
CIE L*	31.2±2.19	31.8±1.45	30.6±2.05	0.757
CIE a*,1)	8.63±1.55	8.34±1.22	7.37±1.40	0.546
CIE b*	18.0±3.21	18.8±2.12	16.1±1.51	0.410
Sensory properties
Appearance	4.08±1.31	3.67±0.89	3.67±0.65	0.846
Color	2.92±1.31	3.33±0.78	3.83±0.58	0.532
Off-flavor	2.58±0.79	3.42±0.99	2.25±0.75	0.294
Texture	3.67±0.78	3.17±0.94	3.33±0.98	0.794

Mean±SD
All values were expressed as absolute values as an indicator of greenness.
After blanching in water for 4 min and not applied for freezing.
IP, thawing in packaging; WP thawing without packaging.