Table 4.
Hunter color values changes for cut kimchi cabbage with respect to packaging mater ials during short-term storage at 5°C
| Weeks | Package1) |
PP | OPP | LDPE |
L | 0 | 78.19±3.28bC2) | 80.17±2.83aA | 80.65±2.60aB |
1 | 80.34±0.68bB | 78.84±2.62cB | 81.81±1.88aB |
2 | 82.61±1.19bA | 79.67±1.11cAB | 83.76±1.81aA |
3 | 83.06±1.88aA | 78.64±0.85cB | 81.40±1.08bB |
4 | 76.15±3.53cD | 79.28±1.20bAB | 84.00±3.30aA |
a | 0 | -0.75±0.15aBC | -0.83±0.20aA | -0.80±0.18aB |
1 | -0.6±0.08aA | -0.85±0.37bA | -1.01±0.34bC |
2 | -0.69±0.08abB | -0.71±0.06bA | -0.66±0.04aA |
3 | -0.83±0.11aC | -1.14±0.33bB | -1.05±0.25bC |
4 | -0.82±0.12aC | -0.88±0.21aA | -0.87±0.13aB |
b | 0 | 5.80±0.58aAB | 5.71±0.81aB | 5.62±0.71aBC |
1 | 5.73±0.65cAB | 6.61±0.58aA | 6.20±0.48bB |
2 | 5.71±0.44aAB | 4.81±0.39cC | 5.31±0.59bC |
3 | 5.97±0.41aA | 6.38±1.34aA | 6.24±1.02aB |
4 | 5.42±0.97bB | 5.55±0.65bB | 7.78±1.54aA |
ΔE | 0 | 22.21±3.14aB | 20.29±2.72bB | 19.80±2.48bA |
1 | 20.11±0.65bC | 21.84±2.30aA | 18.88±1.87cAB |
2 | 17.95±1.17bD | 20.49±1.10aB | 16.72±1.87cC |
3 | 17.63±1.66cD | 21.95±1.19aA | 19.30±0.81bA |
4 | 24.07±3.60aA | 21.08±1.13bAB | 17.69±2.38cBC |
PP, polypropylene film; OPP, oriented polypropylene film; LDPE, low density polyethylene film.
abMeans followed by the same letters within the row of each cut kimchi cabbages are not significantly different (p<0.05); ABmeans followed by the same letters within the column per parameter are not significantly different (p<0.05).