Table 1. Pretreatment conditions with various techniques for pak choi

Samples	Treatment
Stems	S-CON1)	Non-treated
	S-WB	Water blanched 2 min (100°C)
	S-NB	NaCl 2% + water blanched 2 min (100°C)
	S-CB	Citric acid 2% + water blanched 2 min (100°C)
Leaves	L-Con	Non-treated
	L-WB	Water blanched 30 sec (100°C)
	L-NB	NaCl 2% + water blanched 30 sec (100°C)
	L-CB	Citric acid 2% + water blanched 30 sec (100°C)

CON, non-treatment; WB, blanching with water; NB, blanching with 2% NaCl; CB, blanching with 2% citric acid. Stems and leaves were blanched during 2 min and 30 sec with each treatment method, respectively.