Table 3. Color of dried onion slices and dried garlic slices pretreated by various methods

Samples¹⁾	Lightness	Redness	Yellowness	Color difference (∆E)	Browning index
RAWO	74.44±5.35²⁾^a	−4.55±0.32^a3)	17.96±3.10^a	0.00±0.00^a	20.44±4.49^a
CONO	87.09±1.69^c	−0.34±0.34^e	23.41±0.94^bc	14.99±4.93^b	27.98±1.57^bc
BlO	86.09±1.62^c	−0.82±0.27^d	24.34±1.24^c	14.48±4.42^b	28.84±1.87^c
STO	77.24±0.98^b	1.64±0.38^f	31.15±1.85^d	15.73±3.73^b	42.08±2.78^d
WWO	85.87±1.95^c	−1.01±0.43^cd	23.59±0.81^bc	13.94±5.75^b	27.87±1.44^bc
CWO	86.54±1.49^c	−1.22±0.25^c	22.32±0.71^b	13.83±5.52^b	26.08±1.11^b
RAWG	65.99±3.78^a	−2.89±0.48^a	34.53±5.33^e	0.00±0.00^a	46.30±6.67^d
CONG	89.19±1.49^d	−0.77±0.19^bc	17.34±1.02^ab	29.51±3.21^de	20.39±1.27^a
BLG	86.12±0.84^b	−0.68±0.26^c	24.78±1.52^d	23.27±3.25^b	29.45±1.80^c
STG	88.36±1.32^cd	−0.25±0.32^d	20.04±1.34^c	27.40±3.16^cd	24.00±1.90^b
WWG	87.00±1.79^bc	−0.05±0.36^d	18.82±0.87^bc	26.89±2.97^cd	23.10±1.30^b
CWG	88.37±2.74^cd	−1.04±0.37^b	16.37±2.30^ab	29.68±3.44^e	19.18±1.84^a

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