Table 1.
Changes in the soluble solid of cut kimchi cabbage with preservative dips during shor t-term storage at 5°C

Treatment1)	Storage period (weeks)
	1	2	3	4	5	6
	Con	1.7±0.062)^eB	1.6±0.00^fC	1.8±0.00^dA	1.6±0.00^eC	1.7±0.06^bcB	1.4±0.00^bD
As	2.0±0.00^bA	1.8±0.00^dB	1.6±0.06^eC	1.6±0.00^eC	1.4±0.00^eD	1.3±0.00^eE
Ca	1.9±0.00^cC	2.0±0.00^bB	2.1±0.06^aA	1.4±0.00^fD	1.4±0.00^eD	1.4±0.00^dD
Ct	2.1±0.00^aA	1.9±0.00^cB	1.4±0.06^fE	1.9±0.00^bB	1.5±0.00^dD	1.6±0.06^bC
Ca/Ct	2.0±0.06^bA	2.0±0.00^bA	2.0±0.00^abA	1.7±0.00^dB	2.0±0.00^aA	1.7±0.05^aB

Con; control, As; 2% ascorbic acid, Ca; 2% calcium chloride, Ct; 2% citric acid, Ca/Ct (2% calcium chloride:2% citric acid, 1:1).
^abMeans followed by the same letters within the row of each kimchi cabbages are not significantly different (p<0.05); ^ABCmeans followed by the same letters within the column per parameter are not significantly different (p<0.05).