Table 1
Proper ties of Yakju containing lotus leaves pretreated differently before and after cold storage

Pretreatment methods		pH	Totalacid (%,w/v)	Aminoacidity (mL)	Alcohol (%,v/v)	Volatileacid(mg/L)
Before cold storage	Fresh	4.77±0.06^1)a2)	0.57±0.02	4.45±0.01^a	16.60±0.10^b	41.93±1.47^a
	Blanching	4.66±0.01^b	0.58±0.01	4.28±0.11^b	16.27±0.12^b	33.47±0.61^c
	Roasting	4.67±0.01^b	0.59±0.01	4.01±0.11^c	17.00±0.30^a	41.87±0.81^a
	Drying	4.69±0.01^b	0.57±0.02	4.58±0.06^a	17.27±0.12^a	38.13±2.50^b
	F-value	7.436^**3)	1.581^NS4)	28.152^***	18.351^**	20.353^***
After cold storage	Fresh	4.77±0.03^a	0.59±0.00	4.38±0.02^a	16.67±0.29^ab	44.93±6.73^a
	Blanching	4.66±0.02^b	0.59±0.00	4.11±0.15^c	15.83±0.35^c	34.67±1.55^b
	Steaming	4.69±0.01^b	0.59±0.01	4.18±0.02^bc	17.20±0.40^a	46.73±2.76^a
	Roasting	4.74±0.02^a	0.58±0.01	4.29±0.05^ab	16.27±0.06^bc	43.53±3.60^a
	F-value	18.515^**	0.667^NS	6.418^**	10.988^**	5.053^**

mean±SD (n=3).
Means in a column by different superscripts are significantly different at p<0.05 significance level by Duncan's multiple range test.
^*p<0.05, ^**p<0.01, ^***p<0.001.
means no significance.