Table 2 The color value of blanched radish (Raphanus sativus L.) by freezing and thawing methods

Sample	Freezing method	Thawing method	L*	a*	b*	ΔE
Blanching	-	-	54.1±1.35	-1.82±0.05	2.49±0.47	-
(90°C at 3minutes)
Processed	-20°C1)	LT4)	42.06±0.21bx	-1.54±0.08by	0.93±0.21by	5.42±3.69bx
		RT5)	42.86±0.49ax	-1.41±0.07aby	1.5±0.21bx	4.83±1.89abx
		RW6)	43.03±0.28ax	-1.48±0.10ay	0.96±0.20ay	3.97±1.67abx
		HF7)	42.88±0.51ay	-1.45±0.05ax	1.51±0.25ay	3.03±1.14axy
	-40°C2)	LT	41.79±0.40bx	-1.68±0.03cz	1.53±0.17cx	3.97±1.67ax
		RT	40.37±0.96cy	-1.45±0.09by	0.54±0.41dy	2.77±1.18aby
		RW	40.49±0.5cy	-1.24±0.07ax	1.83±0.13bx	3.76±2.52ax
		HF	44.95±0.86ax	-1.42±0.06bx	2.73±0.10ax	1.96±1.30by
	Immersion (-60°C)3)	LT	39.73±0.47dy	-1.30±0.07ax	0.62±0.22cz	3.89±1.99ax
		RT	42.54±0.64bx	-1.30±0.06ax	1.28±0.30bx	4.35±2.16axy
		RW	40.72±0.84cy	-1.52±0.07by	0.71±0.33cz	3.89±1.99ax
		HF	45.14±0.54ax	-1.53±0.07by	2.50±0.38ax	3.89±1.99ax

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 minutes)