Table 1
Effects of different thermal pre-treatment on the color and total color difference (ΔE) of bell peppers

Treatments		Time (sec)
		0	60	120	180	240	300	360	420	480	540	600
		Hot water	L	30.80±1.471)	32.95±1.55	32.65±0.25	31.05±1.25	29.25±1.25	31.65±0.05	28.95±0.45	29.02±0.50	30.6±0.70	33.05±0.45	32.65±0.25
a	1.23±0.40		-1.55±0.15	-0.45±0.15	-0.55±0.15	1.60±0.70	0.4±0.20	1.30±0.20	1.20±0.30	1.95±0.35	2.35±0.85	3.80±0.50
b	23.93±2.05		22.5±2.30	23.9±0.80	21.5±1.80	22.3±0.60	22.8±1.20	21.30±1.10	22.25±0.65	21.05±0.55	22.55±0.15	20.8±0.10
ΔE			3.8.0±1.70	2.50±0.50	3.00±2.50	2.30±1.30	1.60±0.30	3.20±1.50	2.30±2.90	3.00±1.0	2.90±1.10	4.50±2.20
Steaming	L	30.8±1.47	29.4±2.7	34.40±1.00	28.6±1.90	31.65±0.05	32.35±1.25	32.95±0.05	30.35±0.55	30.65±0.15	30.45±0.95	30.5±0.10
	a	1.23±0.40	0.10±0.10	-1.40±0.10	-2.25±0.45	-1.95±0.15	-1.20±0.10	0.50±0.30	0.70±0.20	0.85±0.05	1.40±0.30	2.20±1.00
	b	23.93±2.05	16.7±1.00	20.95±0.25	21.55±0.15	23.65±0.25	21.65±0.25	23.95±1.45	23.05±0.75	23.10±2.90	23.35±0.45	21.25±1.15
	ΔE		7.50±1.80	5.40±1.40	4.80±1.30	3.30±1.00	3.70±0.30	2.30±0.50	1.10±0.70	0.90±1.20	0.70±0.40	3.00±1.50
Stirfrying		0	10	20	30	40	50	60	70	80
	L	30.8±1.47	27.95±0.75	28.65±0.45	32.9±0.90	30.15±0.85	28.25±2.25	30.60±0.70	32.15±1.15	29.4±1.00	-	-
	a	1.23±0.40	-0.35±0.65	0.45±0.05	-2.15±0.25	-1.60±0.20	-1.50±0.80	-1.80±0.40	0.05±0.25	2.00±2.00	-	-
	b	23.93±2.05	17.45±3.25	20.60±3.40	20.30±1.30	20.25±0.65	22.90±0.50	23.40±0.70	21.5±0.90	23.5±1.50	-	-
	ΔE	-	7.30±1.80	4.30±1.40	5.40±0.90	4.70±2.00	3.90±0.30	3.10±1.20	3.00±2.30	1.70±0.60	-	-

Each value is mean±SD (n=3).