Table 3.
Cor relation coefficients between sensory character istics (Table 1) in seasonal salted-Kimchi cabbages

	Season	Appearance				Smell				Flavor						Texture
		Yellowness	Browness	Greeness	Glossiness	Kimchi cabbage	Saltiness	Sweetness	Sourness	Kimchi cabbage	Saltiness	Sweetness	Acridness	Bitterness	Sourness	Crispness	Toughness
		Season	1.000	0.023	0.012	-0.092	-0.103	0.069	-0.031	0.416*	0.059	0.134	-0.265	0.613**	0.218	0.170	-0.099	0.203	-0.063
Yellowness		1.000	-0.542*	0.654**	0.882**	0.817**	-0.646**	0.431*	-0.880**	0.843**	0.001	0.480*	0.596*	-0.590*	-0.791**	0.808**	-0.788**
Browness			1.000	-0.590*	-0.545*	-0.450*	0.511*	-0.290	0.533*	-0.530*	0.130	-0.324*	-0.155	0.661**	0.605*	-0.610*	0.410*
Greeness				1.000	0.712**	0.628**	-0.561*	0.094	-0.731**	0.722**	-0.294	0.368*	0.197	-0.724**	-0.784**	0.751**	-0.579*
Glossiness					1.000	0.774**	-0.609*	0.329*	-0.856**	0.817**	-0.035	0.428*	0.422*	-0.581*	-0.778**	0.778**	-0.725**
Kimchi cabbage						1.000	-0.568*	0.530*	-0.836**	0.903**	-0.186	0.616**	0.501*	-0.544*	-0.791**	0.787**	-0.741**
Saltiness							1.000	-0.050	0.848**	-0.653*	0.304	-0.345*	-0.352*	0.672**	0.758**	-0.758**	0.729**
Sweetness								1.000	-0.204	0.451*	0.067	0.555*	0.375*	-0.071	-0.342*	0.404*	-0.289
Sourness									1.000	-0.866**	0.151	-0.437*	-0.473*	0.704**	0.874**	-0.874**	0.823**
Kimchi cabbage										1.000	-0.272	0.628**	0.529*	-0.630*	-0.897**	0.868**	-0.768**
Satliness											1.000	-0.446*	0.195	0.477*	0.402*	-0.239	0.137
Sweetness												1.000	0.360*	-0.361*	-0.566*	0.633**	-0.429*
Acridness													1.000	0.016	-0.372*	0.528*	-0.559*
Bitterness														1.000	0.744**	-0.674**	0.604*
Sourness															1.000	-0.857**	0.759**
Crispness																1.000	-0.794**
Toughness																	1.000

significant at p<0.05
significant at p<0.01.