Table 2. Hunter color values of hot-air dried oriental melon slices prepared using different pretreatments

Part	Group¹⁾	Hunter’s color³⁾
Part	Group¹⁾	L^*	a^*	b^*
Surface	CON	80.02±9.88^a2)	−0.41±1.28^b	21.92±3.17^a
	STG	73.83±11.22^ab	0.21±1.64^ab	23.09±3.93^a
	FTG	69.72±3.93^b	0.87±1.50^a	23.45±4.45^a
Inside	CON	76.53±7.59^a	0.27±1.10^a	25.21±3.15^a
	STG	71.61±8.66^ab	0.46±1.63^a	24.97±3.17^a
	FTG	69.07±3.40^b	0.29±1.35^a	24.52±1.64^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=24). ^a,bMeans with different letters in each column are significantly different (p<0.05) by the Kruskal-Wallis test.
L*, lightness; a*, redness; b*, yellowness.