Table 5 Sensory evaluation scores of blanched radish (Raphanus sativus L.) by freezing and thawing methods (overall acceptability)

Sample	Freezing method	Thawing method	Appearance	Color	Off-flavor	Flavor	Hardness	Sweetness	Saltiness	Bitterness	Umami	Overall acceptability
Blanching (90°C at 3 min)	RW1)	-	5.60±1.45a	4.87±1.55a	5.60±1.06a	6.13±0.92NS	5.73±1.39	5.00±1.69	3.27±1.33	5.07±2.12	5.67±1.54	4.93±1.39b
Processed	RW	-20°C2)	4.33±1.35b	5.00±1.07a	4.07±1.39b	5.13±1.41	4.73±1.62	5.53±1.41	4.33±2.55	5.20±2.24	5.33±1.54	4.73±1.22b
		-40°C3)	3.87±1.25b	3.40±1.18b	4.73±1.10ab	5.27±1.53	5.73±2.25	5.33±0.98	3..07±2.29	4.13±2.33	5.13±2.00	4.07±1.62b
		Immersion (-60°C)4)	5.73±1.44 a	5.67±1.59 a	5.13±1.25 a	5.67±1.63	6.07±2.19	5.80±1.70	4.60±1.76	5.07±2.31	6.00±1.41	6.07±1.49 a
F-value			6.820**	7.324**	4.364*	1.551NS	1.388	0.786	2.214	0.719	0.811	5.019*

Means with different superscripts within the freezing method column are not significantly different.
significant different at p<0.01,
significant different at p<0.001,
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