Table 3.
Changes in the Hunter color value of cut kimchi cabbage with preservative dips dur ing shor t-term storage at 5°C

	Storage period (weeks)	Treatment1)
		Con	As	Ca	Ct	Ca/Ct
		ΔE	1	82.48±2.91^cA	81.64±1.61^cdA	83.9±2.87^abA	83.72±1.56^bA	84.48±2.52^abA
2	82.26±2.71^bcdB		79.98±1.64^eB	80.9±3.34^deB	80.82±2.19^deC	82.98±1.89^abcB
3	78.21±2.55^deD		76.57±1.96^efD	75.35±6.99^fC	82.15±1.64^bBC	81.14±2.40^bcC
4	84.95±1.51^aA		78.54±1.79^eC	81.76±4.42^cAB	82.88±2.44^bcAB	82.24±1.42^cBC
5	79.98±2.13^bcdC		75.39±3.65^fD	75.81±4.39^fC	80.95±4.00^abC	82.20±2.98^aBC
6	80.92±1.23^aC		76.30±2.57^eD	77.62±1.69^deC	81.31±3.84^bcC	82.07±1.58^bBC
L	1	82.24±2.94^1)bA	81.39±1.61^bcA	83.69±2.89^aA	83.47±1.52^aA	84.26±2.52^aA
	2	82.03±2.77^bcB	79.70±1.67^dB	80.59±3.37^cdB	80.47±2.18^cdC	82.8±1.88^abB
	3	77.79±2.45^deD	76.22±1.95^efD	75.04±6.96^fC	81.75±1.78^bBC	80.95±2.39^bcC
	4	84.68±1.48^aA	78.15±1.84^eC	81.51±4.38^cA	82.61±2.48^bcAB	82.04±1.40^cBC
	5	79.70±2.16^bcC	74.58±4.01^dE	75.33±4.59^dC	80.68±4.01^abC	81.98±2.95^aBC
	6	80.67±1.23^abC	75.48±2.80^dD	77.33±1.68^cC	81.05±3.85^abC	81.84±1.60^aBC
a	1	-0.64±0.10^cdC	-0.59±0.05^bcD	-0.44±0.32^aB	-0.69±0.12^deC	-0.76±0.05^eD
	2	-0.45±0.22^cB	-0.25±0.28^bB	-0.42±0.31^cB	-0.47±0.11^cB	-0.66±0.05^dC
	3	-0.73±0.35^eC	0.01±0.28^bA	0.01±0.23^bA	-0.65±0.20^eC	-0.60±0.04^eB
	4	-0.54±0.19^cB	-0.22±0.31^bB	0.01±0.15^aA	-0.50±0.12^cB	-0.60±0.06^cB
	5	-0.18±0.19^abA	-0.40±0.31^cC	0.02±0.34^aA	-0.16±0.54^abA	-0.61±0.09^dB
	6	-0.17±0.21^abcA	-0.06±0.31^abA	-0.11±0.39^abcA	-0.44±0.13^deB	-0.50±0.06^eA
b	1	6.22±0.71^cdB	6.28±0.61^cdD	5.87±0.18^eD	6.40±0.64^bcC	6.01±0.27^deA
	2	6.00±0.99^dB	6.61±0.72^cCD	7.03±0.64^bcB	7.30±1.77^bAB	5.46±0.48^eB
	3	7.63±2.93^abA	7.27±1.25^abcBE	6.84±1.13^bcdBC	7.71±2.07^aA	5.53±0.21^eB
	4	6.69±0.55^cdB	7.80±0.72^aB	6.46±0.79^dC	6.70±0.49^cdBC	5.65±0.48^fB
	5	6.57±0.40^cdB	10.71±2.23^aA	8.25±1.49^bA	6.54±0.85^cdC	5.96±0.76^deA
	6	6.36±0.53^dB	10.89±2.16^aA	6.62±0.76^dBC	6.50±0.54^dC	6.00±0.83^dA

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).