Table 1
Changes in Hunter’s color value of garlic shoots treated by different blanching times

Blanching time (min)	L	a	b	ΔE
0	45.21±1.22^1)c2)	-7.75±0.93^b	17.88±2.76^c	57.19±0.17^ab
0.5	45.05±0.51^c	-9.67±0.44^a	15.08±1.55^ab	56.79±0.01^a
1	44.19±1.14^bc	-9.14±0.88^a	15.72±1.55^bc	57.71±0.52^ab
2	43.46±0.41^ab	-7.61±0.27^b	15.11±0.88^ab	58.00±0.64^b
3	43.68±0.71^ab	-6.84±0.21^b	14.41±0.76^ab	57.51±0.46^ab
4	42.67±1.22^a	-5.20±0.81^c	12.48±2.67^a	57.91±0.68^b

All values are mean±SD (n≧5).
^a-c Means in same the column with different superscripts are significantly different by Duncans’s multiple range test at p<0.05.