Table 1. Moisture content, soluble solid content and color value of ‘Chuwhangbae’ dried with different methods

Dried type	Moisture content (%)	SSC1) (°Brix)	Hunter value2)
			L*	a*	b*
Hot-air	14.4±2.46b3)	71.4±3.86a	73.3±4.02b	−0.9±1.35b	13.3±1.36b
Vacuum	15.1±4.82b	60.8±2.27b	72.9±2.34b	1.6±0.51a	20.2±1.12a
Freeze	6.3±1.05c	69.1±5.37a	86.1±0.93a	−1.2±0.25b	11.1±0.84c
Control4)	86.7±2.81a	13.5±0.37c	66.8±1.99c	−1.3±0.20b	6.5±1.10d

SSC, soluble solid contents.
L* (ligheness:0−100), a* (green:−60−red: 60), b* (blue:−60−yellow:60).
Means±SD (n=4) within each column followed by the different letter are significantly different (p<0.05).
Contents before drying the pear flesh.