Table 7
Evaluation of sensory characteristics of onion flesh treated by SHS at various temperature

Type		Spicy	Appearance	Flavor	Texture	Overall acceptability
Contrntrol		2.54±1.39^1)b2)	6.08±2.93^a	3.85±2.51^b	2.46±2.30^b	3.85±3.08^b
SHS treatment	T100	5.69±2.59^a	6.69±2.46^a	5.54±1.90^a	5.46±1.85^a	5.39±2.22^ab
	T150	5.62±2.50^a	5.92±2.40^a	5.08±1.98^ab	5.08±2.53^a	5.23±2.35^ab
	T200	5.62±2.66^a	6.92±1.89^a	5.92±1.61^a	4.92±1.50^a	6.15±1.57^a
	T250	5.62±2.66^a	5.77±2.46^a	5.62±2.50^a	5.00±1.87^a	5.31±1.97^ab
	T300	6.23±2.83^a	6.46±1.98^a	6.15±1.91^a	5.15±1.28^a	6.15±1.95^a

All measurements were performed in triplicate. Data was expressed as mean±SD.
^a-dDifferent superscript in the same raw are significantly different by Duncan’s multiple range test at p<0.05.