Table 7. Sensary evaluation of oriental melon according to drying method
| Sample | preference | The degree of taste |
| HAD1) | CAD2) | FD3) | F-value | HAD | CAD | FD | F-value |
| Appearance | 4.55±1.50 | 5.05±1.50 | 5.20±1.60 | | | | | |
| Color | 4.90±1.29 | 4.90±1.68 | 5.05±1.31 | | 5.40±1.35a | 5.35±1.04a | 4.00±1.41b | 7.70*** |
| Flavor | 4.95±1.70ab4) | 5.65±1.50a | 4.35±1.14b | 3.95*5) | 5.00±1.41 | 5.60±1.14 | 4.70±1.53 | |
| Off-Flavor | 4.50±1.50 | 5.25±1.59 | 4.10±1.80 | | 4.50±1.79 | 4.45±1.73 | 4.20±1.77 | |
| Taste | 5.40±1.39 | 5.25±1.68 | 4.90±1.52 | | 5.35±1.50 | 5.20±1.64 | 4.35±1.76 | |
| Sweetness | 5.65±1.39 | 5.40±1.35 | 5.00±1.59 | | 5.65±1.39 | 5.20±1.32 | 5.40±1.31 | |
| Bitterness | 3.95±1.93 | 3.55±1.76 | 3.65±1.79 | | 3.05±2.01 | 3.05±1.67 | 2.70±1.63 | |
| Texture | 5.45±1.10 | 5.40±1.54 | 4.80±1.51 | | 5.45±1.39 | 4.65±1.87 | 4.75±1.65 | |
| Springness | 5.00±1.26 | 4.85±1.76 | 4.85±1.53 | | 5.10±1.77 | 4.95±1.79 | 4.70±1.63 | |
| Chewsiness | 5.35±1.46 | 5.45±1.73 | 5.00±1.38 | | 5.20±1.51 | 4.70±1.81 | 4.65±1.76 | |
| Overall preference | 5.20±1.67 | 5.45±1.70 | 4.65±1.66 | | | | | |
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)*p<0.05