. 2023 Mar 20;12(6):1372. doi: 10.3390/plants12061372

Table 2.

Changes in relaxation time and peak area of G. elata before and after steaming and boiling water blanching.

Treatment	Central Temperature (°C)	A_Total (g)	A₂₁ (%)	A₂₂ (%)	A₂₃ (%)	T₂₁ (ms)	T₂₂ (ms)	T₂₃ (ms)
Fresh		2668.17 ± 33.50 ^a	10.06 ± 0.09 ^a	20.40 ± 0.02 ^a	69.54 ± 0.00 ^d	4.44 ± 0.30 ^a	69.08 ± 0.00 ^a	705.48 ± 0.00 ^a
Water blanching	45	1075.61 ± 25.97 ^e	3.61 ± 0.20 ^b	20.67 ± 3.80 ^a	75.51 ± 3.60 ^c	2.01 ± 0.65 ^b	43.29 ± 0.00 ^b	705.48 ± 0.00 ^a
	60	1269.74 ± 24.83 ^d	0.60 ± 0.15 ^c	5.54 ± 0.06 ^c	93.86 ± 0.08 ^ab	0.29 ± 0.04 ^c	12.33 ± 1.5 ^c	305.39 ± 0.00 ^b
	75	1465.41 ± 19.05 ^b	0.12 ± 0.04 ^d	4.28 ± 0.04 ^d	95.60 ± 0.01 ^a	0.22 ± 0.00 ^c	7.06 ± 0.00 ^d	231.01 + ±0.00 ^c
	85	1480.60 ± 29.33 ^b	0.04 ± 0.01 ^e	5.99 ± 0.02 ^c	93.97 ± 0.04 ^ab	0.19 ± 0.01 ^d	6.14 ± 0.98 ^d	174.75 ± 13.08 ^e
Steaming	45	1258.16 ± 37.23 ^d	0.03 ± 0.004 ^e	6.99 ± 0.02 ^b	92.99 ± 0.02 ^b	0.19 ± 0.01 ^d	7.06 ± 0.00 ^d	174.75 ± 0.00 ^e
	60	1364.00 ± 0.73 ^c	0.01 ± 0.002 ^f	5.69 ± 0.70 ^c	94.30 ± 0.70 ^a	0.19 ± 0.01 ^d	7.06 ± 0.00 ^d	174.75 ± 11.38 ^e
	75	1373.69 ± 2.48 ^c		4.84 ± 0.13 ^d	95.17 ± 0.13 ^a		7.06 ± 0.50 ^d	200.92 ± 0.00 ^d
	85	1479.61 ± 23.94 ^b		4.99 ± 0.25 ^d	95.01 ± 0.25 ^a		7.06 ± 0.00 ^d	200.92 ± 0.00 ^d

^a–f: Different lowercase letters in the same column indicate significant differences (p < 0.05).