Table 4 Sensory evaluation scores of blanched radish (Raphanus sativus L.) by freezing and thawing methods (intensity scores)

Sample	Freezing method	Thawing method	Appearance	Color	Off-flavor	Flavor	Hardness	Sweetness	Saltiness	Bitterness	Umami
Blanching (90°C at 3 min)	RW1)	-	5.47±1.51a	5.87±1.36NS	3.33±1.18	5.47±1.51	5.27±1.83	4.87±1.96	7.73±1.03a	4.60±2.35	6.07±1.44
Processed	RW	-20°C2)	4.33±1.23b	5.67±1.05	3.93±1.67	5.80±1.52	4.80±1.78	4.60±1.76	7.67±1.18a	4.87±2.59	5.27±1.75
		-40°C3)	3.87±1.60b	5.87±2.23	3.67±1.54	5.73±1.79	4.53±1.96	4.87±1.16	7.60±1.72a	4.87±2.56	5.87±1.68
		Immersion (-60°C)4)	6.00±1.60a	5.87±1.25	3.67±1.54	5.73±1.79	4.00±1.60	4.40±1.15	6.53±1.19b	4.87±2.56	5.93±1.16

Means with different superscripts within the freezing method column are not significantly different.
Not significant (p<0.05)
RW : Thawing condition at running water temperature (20°C)
-20°C : Freezing in -20°C convectional freezing
-40°C : Freezing in -40°C convectional freezing
-60°C : Freezing in -60°C immersion freezing