Table 2. Water contents and heating loss of pak choi

Samples		Quality characteristics (%)
Samples		Heating loss	Water contents
Stems	S-CON¹⁾	-	93.79±0.97
	S-WB	8.99±0.22^b2)3)	93.86±0.49
	S-NB	15.10±0.45^a	93.53±0.19
	S-CB	8.74±0.19^b	94.50±0.19
	F-value	542.919^***	1.653^NS4)
Leaves	L-CON	-	88.62±0.32
	L-WB	−3.10±2.36^b	88.40±1.23
	L-NB	11.44±1.79^a	87.90±0.30
	L-CB	−4.19±3.31^b	88.86±1.00
	F-value	46.325^***	0.744^NS

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.
Values are mean±SD (n=5).
Means with different letters (^a,b) within a row are significantly different by Duncan’s multiple range test (p<0.05) ***p<0.001.
NS, not significant.