Table 2.
Correlation coefficients between quality character istics in the seasonal salted-Kimchi cabbage

Variables	Seasonal cultivar	pH	Titratable acidity	Soluble solid	Salt	Total microbes	Lactic acid bacteria	Lightness (L)	Redness (a)	Yellowness (b)	Firmness	Hardness	Width	Peaks No.
Seasonal cultivar	1
pH	-0.062	1
Titratable acidity	-0.281	-0.494	1
Soluble solid	0.741**	-0.437	0.261	1
Salt	-0.817**	0.046	0.278	-0.599*	1
Total microbes	-0.157	0.359	-0.148	-0.359	-0.233	1
Lactic acid bacteria	0.229	0.213	-0.177	-0.042	-0.109	0.312	1
Lightness (L)	-0.576	0.665**	-0.054	-0.661*	0.624*	0.426	0.245	1
Redness (a)	-0.341	0.806**	-0.117	-0.658*	0.293	0.546	0.301	0.823**	1
Yellowness (b)	-0.131	0.241	-0.244	-0.073	0.451	-0.468	-0.089	0.313	-0.076	1
Firmness	-0.802**	-0.286	0.200	-0.433	0.596*	-0.042	-0.373	0.173	-0.198	0.319	1
Hardness	-0.143	-0.171	0.390	0.171	0.090	0.419	0.184	0.275	0.080	-0.329	-0.034	1
Width	0.371	-0.852**	0.389	0.559	-0.233	-0.567	-0.166	-0.821**	-0.739	-0.310	-0.105	-0.117	1
Peaks No.	0.441	0.563	-0.790**	-0.177	-0.577*	0.532	0.339	0.050	0.370	-0.234	-0.540	-0.170	-0.410	1.00

significant at p<0.05,
**significant at p<0.01