Table 3. Color values and pH of pak choi

Samples	pH	Color values
Samples	pH	L	a	b
S-CON¹⁾	5.80±0.01^c2)3)	66.86±2.55^a	−6.96±1.83^b	14.19±3.50^c
S-WB	5.93±0.01^b	56.01±2.99^ab	−9.48±2.30^c	18.50±3.54^b
S-NB	6.01±0.01^a	55.08±2.01^c	−11.33±1.05^d	20.14±1.60^a
S-CB	3.69±0.00^d	57.10±1.52^b	−3.81±0.88^a	17.71±1.14^b
F-value	149292.88^*	150.185^*	86.637^*	23.285^*
L-CON	5.81±0.01^c	48.75±2.90^a	−9.34±0.94^b	12.60±2.15^b
L-WB	6.20±0.01^b	39.61±3.62^b	−10.88±2.04^c	11.06±2.15^c
L-NB	6.22±0.01^a	37.89±2.78^c	−11.76±2.15^d	12.27±3.11^b
L-CB	3.50±0.01^d	39.07±2.99^bc	−2.34±1.59^a	14.91±3.87^a
F-value	203766.22^*	123.527^*	268.753^*	14.009^*

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 letter (^a-d) within a row are significantly different by Duncan’s multiple range test (*p<0.05).