Table 5. Changes in texture (km/m3) of oriental melon according to drying method

Parameter Sample Storage period (day) F-value
1 5 10 15
Texture(kg/cm2) Strongness HAD1) 4)b0.44±0.02B5) b5)0.25±0.02C b0.25±0.01C a0.50±0.02A 208.60***
CAD2) b0.24±0.12A b0.24±0.02A c0.18±0.00B b0.18±0.04B 8.91**
FD3) a3.82±0.76A a0.39±0.02B a0.46±0.02B a0.38±0.12B 59.64***
F-value 63.92***7) 60.59*** 577.60*** 14.93**
Hardness HAD b4.51±0.14B b5.01±0.53A b5.34±0.39A b3.38±0.15C 20.42***
CAD b4.17±0.12B b4.72±0.41A b4.44±0.24B c1.76±0.12B 87.61***
FD a27.41±2.96A a8.01±0.63B a8.26±0.87B a5.13±0.90B 117.50***
F-value 181.99*** 33.74** 14.94** 30.09**
Cohesiveness HAD a86.21±3.01A ab82.31±5.87A ns85.52±0.73A b73.57±0.87B 9.04*
CAD a89.20±2.75A a85.05±2.40AB ns79.90±4.81B a82.23±1.51B 4.97*
FD b56.03±4.94C b72.41±5.85B ns38.62±1.48A b75.55±2.94B 23.20***
F-value 77.84*** 5.36* ns6) 15.80**
Elasticity HAD ab104.29±4.35A ns105.59±4.89A ns105.81±5.04A ns87.39±1.56B 13.57**
CAD a113.65±0.55NS ns100.00±0.00NS ns110.00±10.00NS ns101.15±11.51NS NS
FD b88.24±13.65NS ns88.25±13.65NS ns97.783.85NS ns89.83±2.13NS NS
F-value 7.23* ns ns ns
Chewiness HAD b26.72±0.95A b14.51±0.80B b15.11±0.49B a25.99±0.10A 193.25**
CAD b15.45±0.91A b14.47±1.67A c10.39±0.63B b10.39±1.89B 11.31**
FD a149.73±15.92A a20.26±1.39B a27.31±0.60B a20.34±6.35B 164.10***
F-value 195.68*** 18.51** 693.26*** 12.51**
Brittleness HAD b27.85±1.11A ns15.31±0.85C b15.99±0.85C a22.71±0.98B 116.94**
CAD c17.56±0.96A ns14.47±1.67B c11.17±1.73C b10.97±0.84C 16.93**
FD a130.70±6.30A ns19.18±3.61B a26.71±1.56B a18.27±5.73B 409.60***
F-value 842.30*** ns 89.72*** 10.21*
Mean±SD.
1)HAD : Hot air-drying.
2)CAD : Cold air-drying.
3)FD : Freeze-drying.
4)a-dMeans with different superscript in the same column are significantly different (p<0.05) by Duncan’s multiple range test.
5)A-DMeans with different superscript in the same row are significantly different (p<0.05) by Duncan’s multiple range test.
6)ns : none significant.
7)*p<0.05, **p<0.01, ***p<0.001.