Table 4 Effects of trehalose treatment on the textural changes of salted Chinese cabbage during freezing and thawing

Treatment	Freeze -thaw (Fig 3)	Juice from ground cabbage after texture analysis		Hardness with Φ2 probe (N)		Crispness (%)

		Salinity (%)	Soluble solid content (°Brix)	Before freezing	After thawing	Before freezing	After thawing
Immersion in 8% salinity water a day (9.1 °Brix from salt)	Plate - Plate	4.9	10.25	6.57±0.71^abc*	7.76±1.78^defg	45.8±10.7^bc	31.9±12^efg
Immersion in 7.1% salinity and 14.5 °Brix water a day	Plate - Plate	3.3	11.69	6.45±1.38^abc	6.84±1.52^bcd	49.8±15.4^ab	35.1±8.6^def
Immersion in 2.7% salinity water a day (3.56 °Brix from salt)	Plate - Plate	1.18	4.35	6.30±1.01^ab	7.46±1.33^cde	55.1±12.8^a	31.8±11.4^efg
Immersion in 2.7% salinity and 18 °Brix water a day	Plate - Plate	1.63	7.49	5.95±0.88^a	7.41±1.21^cde	51.2±11.3^ab	34.0±8.1^defg
3 hours with salt + a day without salt	Plate - Plate	5.7	11.78	6.98±1.43^bcd	8.01±1.01^efgh	33.4±11.2^defg	28.8±13.4^fg
3 hours with salt + a day in trehalose	Plate - Plate	4.5	12.73	7.11±0.79^bcd	7.57±1.07^def	39.7±10.5^cde	32.0±14.2^efg
3 hour with salt + a week without salt	Plate - Plate	6.9	13.8	6.94±1.02^bcd	8.35±1.38^fgh	41.2±7.0^cd	28.6±11.8^fg
3 hours with salt + a week in trehalose	Plate - Plate	5.7	19.2	7.83±1.06^defg	6.62±1.05^abc	32.1±11.1^efg	38.5±17.6^cde
1 hour in salt + a week in trehalose	Fan type - Room temperature	9.1	22.8	8.60±1.81^gh	8.75±2.02^h	36.5±12.2^def	27.3±12.1^f

*The values represent mean±SD for triplicate experiments. Means with same letters within same characteristic are not significantly different at p<0.05 by Duncan’s multiple range test