Table 2. Antioxidant component and radical scavenging activity of ‘Chuhwangbae’ dired with different methods

Dried type	Total polyphenol (mg/g)	Total flavonoid (mg/g)	DPPH (%)	ABTS (%)
Hot-air	1.97±0.06^c¹⁾	0.26±0.01^b	12.1±1.85^b	11.0±0.61^c
Vacuum	2.20±0.37^b	0.29±0.02^a	25.4±1.61^a	15.5±0.49^b
Freeze	3.12±0.02^a	0.28±0.00^ab	21.3±3.58^a	19.9±0.94^a

Means±SD (n=4) within each column followed by the different letter are significantly different (p<0.05).
Contents before drying the pear flesh.