Table 4
Total pyruvate and thiosulfinate contents of garlic shoots for blanching conditions (μM/g)

Blanching time (min)	Total pyruvate content	Total thiosulfinate content
0	49.46±0.59^d	11.48±0.33^c
0.5	25.37±1.16^bc	5.93±0.07^b
1	23.40±0.87^ab	5.18±0.20^a
2	26.37±1.09^c	5.88±0.04^b
3	21.83±1.65^a	5.44±0.06^a
4	23.75±1.18^ab	5.23±0.07^a

All values are mean±SD (n≧3).
^a-dMeans in same the column with different superscripts are significantly different by Duncans’s multiple range test at p<0.05.