Table 1 pH, drip loss and hardness of blanched radish (Raphanus sativus L.) by freezing and thawing methods

Sample	Freezing methods	Thawing method	pH	Drip loss (%)	Hardness (kgf)
			6.23±0.02	-	2.71±0.13
Processed	-20°C1)	LT6)	6.69±0.05ax	10.07	1.91±0.20cy
		RT5)	6.60±0.01by	10.09	1.91±0.17cy
		RW6)	6.62±0.07abxy	13.46	2.51±0.13by
		HF7)	6.61±0.03by	13.86	2.13±0.27ax
	-40°C2)	LT	6.68±0.05ax	11.26	2.22±0.38bx
		RT	6.60±0.02by	13.92	2.97±0.31ax
		RW	6.61±0.03by	10.27	2.72±0.28ax
		HF	6.68±0.02ax	12.85	1.85±0.21cy
	Immersion (-60°C)3)	LT	6.75±0.02ax	4.82	2.42±0.15bx
		RT	6.72±0.02abx	5.69	2.89±0.28ax
		RW	6.70±0.02bx	5.77	1.87±0.16cz
		HF	6.65±0.03cxy	5.43	1.79±0.10cy

Means with different superscripts within the freezing method column are not significantly different
Means with different superscripts within the thawing method column are not significantly different
-20°C : Freezing in -20°C convectional freezing
-40°C : Freezing in -40°C convectional freezing
-60°C : Freezing in -60°C immersion freezing
LT : Thawing condition at low temperature (4°C)
RT : Thawing condition at room temperature (25°C)
RW : Thawing condition at running water temperature (20°C)
HF : High frequency wave (0.8 kW for 40 min)