Table 4. Sensory properties of hot-air dried oriental melon slices prepared using different pretreatments

Group¹⁾	Sensory properties
Group¹⁾	Appearance	Color	Flavor	Sweetness	Bitterness	Chewiness	Elasticity	Overall acceptability
CON	5.00±1.71^a2)	4.63±1.54^a	6.44±0.51^a	5.88±1.09^a	1.88±1.26^a	4.00±1.46^b	4.13±1.67^a	5.75±1.34^a
STG	4.69±1.45^a	5.06±1.48^a	4.44±1.50^b	4.75±1.48^b	1.50±0.73^a	5.50±1.59^a	4.88±1.86^a	4.94±1.65^a
FTG	4.81±1.52^a	5.38±1.41^a	4.69±1.54^b	5.06±1.12^ab	1.94±1.48^a	4.19±1.22^b	4.81±1.38^a	5.13±1.26^a

CON, hot-air dried oriental melon slices without pretreatment; STG, hot-air dried oriental melon slices pretreated using a steaming method; FTG, hot-air dried oriental melon slices pretreated using a freeze-thawing method.
Values are mean±SD (n=16). ^a,bMeans with different letters in each column are significantly different (p<0.05) by the Kruskal-Wallis test.