Table 2. Physicochemical properties of dried onion and garlic slices pretreated by various methods

Samples¹⁾	Moisture content (%)	Water activity (Aw)	pH	Total soluble solids (°Brix)
RAWO	90.68±0.34^c2)	1.00±0.09^e	5.97±0.04^d	0.70±0.06^a
CONO	25.28±6.11^b	0.41±0.07^d	5.45±0.01^b	5.00±0.10^c
BLO	25.99±3.61^b	0.35±0.04^c	5.29±0.02^a	5.00±0.00^c
STO	24.99±1.13^b	0.34±0.05^bc	5.43±0.04^b	5.20±0.12^c
WWO	25.58±1.10^b	0.37±0.01^cd	5.53±0.04^c	5.10±0.12^c
CWO	14.08±2.85^a	0.29±0.02^ab	5.45±0.02^b	4.30±0.31^b
RAWG	66.11±1.61^d	1.00±0.00^e	6.64±0.02^e	0.80±0.00^a
CONG	13.96±4.52^b	0.37±0.03^c	6.19±0.06^b	4.90±0.10^c
BLG	20.43±1.73^c	0.42±0.02^d	6.06±0.03^a	5.10±0.12^d
STG	9.30±1.30^ab	0.30±0.02^b	6.25±0.02^c	4.80±0.17^bc
WWG	12.93±3.07^b	0.26±0.02^b	6.35±0.12^d	4.80±0.12^bc
CWG	12.85±2.53^b	0.22±0.01^a	6.27±0.03^c	4.60±0.06^b

Shown in Table 1.
Each value is expressed as the mean±standard deviation (n=3). Means followed by different letters within the column (^a-e) are significantly different (p<0.05).