Table 6
Textural attributes of onion flesh treated by SHS at various temperature

Type		Texture profile attribute (TPA)
Type		Hardness	Springiness	Chewiness	Gumminess	Cohesiveness	Resilience
Control		2,686.66±1,543.03^1)a2)	2.97±3.38^b	4,462.54±4811.06^a	1,848.44±1225.31^a	0.70±0.12^a	0.72±0.26^b
SHS treatment	T100	540.58±643.24^a	1.85±3.05^b	477.28±483.68^b	1,367.89±1775.20^a	0.71±0.16^a	1.01±0.48^ab
	T150	384.22±256.84^ab	1.47±2.34^b	510.25±485.05^b	1,185.58±1355.08^a	0.72±0.07^a	1.26±0.44^a
	T200	211.25±356.72^b	4.54±4.03^ab	481.16±307.56^b	1,031.99±1581.62^a	0.75±0.14^a	1.00±0.43^ab
	T250	316.81±449.23^b	4.64±4.31^ab	464.74±215.91^b	1,128.15±1688.61^a	0.82±0.23^a	1.01±0.44^ab
	T300	146.33±100.14^b	3.77±3.92^ab	558.62±275.44^b	1,210.93±1273.80^a	0.72±0.08^a	1.10±0.45^ab

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