Table 2 The effect of packaging, freezing and thawing methods on pH of blanched Colocasia esculenta (L.) Schott stem

Freezing method	Thawing method	Packaging
		Air-containing	Vacuum
-	-	6.12±0.06
Convection freezing (-20°C)	RT1)	6.15±0.05by	6.11±0.11bxy
	RW2)	6.03±0.05by	6.31±0.03ax
	HF3)	6.33±0.13ax	6.20±0.07abx
Convection freezing (-40°C)	RT	6.01±0.07bz	6.30±0.16ax
	RW	6.22±0.10ax	6.14±0.12axy
	HF	5.99±0.11by	6.11±0.06ax
Immersion freezing (-40°C)	RT	6.33±0.07ax	6.04±0.07ay
	RW	6.14±0.09axy	6.10±0.10ay
	HF	6.31±0.19ax	6.12±0.08ax

^a-bMeans with different superscripts within the same freezing method column are significantly different.
^x-zMeans with different superscripts within the same thawing method column are significantly different.
¹⁾RT : Room temperature thawing.
²⁾RW : Running water thawing.
³⁾HF : High frequency thawing.