Table 1. Textural properties of blanched sweet potato Tongchaeru stem with hydrogen peroxide

H₂O₂ concentration (%)¹⁾	Compression force(g)	Cutting force(g)
0	5,828.0±996.9^2)a3)	2,107.4±298.2^b
0.1	5,827.5±973.8^ab	2,273.1±395.2^ab
0.2	5,564.0±1,123.1^ab	2,306.7±284.1^ab
0.3	5,305.0±755.6^ab	2,386.9±227.8^ab
0.4	5,294.0±1,186.8^ab	2,395.6±372.1^ab
0.5	5,264.4±781.9^ab	2,396.1±193.1^ab
0.6	5,182.2±1,214.0^ab	2,421.3±315.1^ab
0.7	5,050.0±724.5^ab	2,450.6±309.5^ab
0.8	4,891.7±1,137.9^ab	2,451.1±341.9^ab
0.9	4,787.2±1,331.8^ab	2,466.1±470.0^ab
1.0	4,755.6±406.8^b	2,532.6±317.5^a
F-value	2.48	2.36
p-value	0.008	0.012

Samples were blanched in various concentration (0-1.0%) of hydrogen peroxide solutions for 1 min.
All values are mean±SD (n=20).
Different superscript letters (^a,b) in the same column indicate significant differences at p<0.05 by Tukey’s multiple range test.