Table 2
Changes in texture characteristics of garlic shoots treated by different blanching times

Blanching time (min)	Hardness (g)	Springiness	Chewiness	Gumminess	Cohesiveness
0	2431.19±95.44^1)e2)	1.07±0.11^c	1025.19±111.31^e	920.16±106.26^e	0.37±0.04^b
0.5	1810.81±72.03^d	0.92±0.12^ab	503.96±59.71^d	586.22±84.42^d	0.39±0.14^b
1	1542.11±88.61^c	0.86±0.16^a	462.67±89.90^c	529.92±56.31^cd	0.34±0.20^ab
2	1525.27±96.05^c	0.98±0.10^bc	501.53±76.77^d	535.90±81.45^cd	0.43±0.16^b
3	1300.57±58.02^b	0.92±0.12^ab	328.00±59.12^b	357.23±54.07^b	0.34±0.10^ab
4	1118.49±61.03^a	0.92±0.16^ab	218.17±31.31^a	278.54±35.67^a	0.23±0.04^a

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