Table 4
Sensory character istics of sliced root of Platycodon grandiflorum dur ing storage at 5℃ for 10 days
| Attribute | Treatment1) | Storage time (days) | p-value |
| 4 | 7 | 9 | 10 |
| Color | Control | 6.5±0.92)bc3) | 6.0±1.3bcd | 5.3±1.5d | 3.8±1.2e | 0.000 |
| OMH-MAP | 7.8±0.7a | 6.9±1.1b | 5.6±1.7c | 5.5±0.8d |
| Flavor | Control | 5.0±1.4c | 2.8±1.1d | 1.8±0.8e | 1.2±0.4e | 0.000 |
| OMH-MAP | 7.7±1.2a | 6.5±1.0b | 4.8±0.9c | 3.1±1.8d |
| Texture | Control | 6.8±1.1b | 5.5±1.6c | 3.3±1.8d | 3.8±1.8d | 0.000 |
| OMH-MAP | 8.0±0.7a | 6.8±1.1b | 4.9±0.9c | 4.8±1.1c |
| Overall acceptability | Control | 5.8±1.4c | 3.3±1.2e | 1.6±0.7f | 1.2±0.4f | 0.000 |
| OMH-MAP | 7.8±0.7a | 6.7±0.9b | 4.3±0.5d | 3.1±1.6e |
1)Control, polypropylene film packaging after washing in tap water; OMH-MAP, MAP (O2 50%+CO2 15%) after washing in ozone, microbubble, and 55℃ water.
2)Values are mean±SE.
3)a-fIn the same row and column means followed by different superscripts are significantly different at the p<0.05 level.