Table 5
Cor relation coefficients between quality and sensory character istics of sliced root of Platycodon grandiflorum
| Treatment1) | | TVC | Fungi | Entero- bacteriaceae | Coliforms | Overall acceptability | Hunter's values | Sensory factors |
| L | a | b | Texture | Color | Flavor |
| Control | TVC | 1 | .942**2) | .903** | .869** | -.085 | .583* | -.770** | .465 | .466 | .151 | -.063 |
| Fungi | | 1 | .897** | .895** | -.040 | .730** | -.751** | .427 | -.307 | -.312 | -.092 |
| Enterobacteriaceae | | | 1 | .824** | .113 | .686* | -.609* | .390 | -.229 | .157 | .201 |
| Coliforms | | | | 1 | .190 | .718** | -.899** | .763** | -.309 | -.232 | .244 |
| Overallacceptability | | | | | 1 | -.167 | -.189 | -.506** | .599** | .560** | .877** |
| L | | | | | | 1 | -.331** | .338** | -.192 | -.263 | -.167 |
| a | | | | | | | 1 | -.286* | -.085 | -.002 | -.251 |
| b | | | | | | | | 1 | -.480** | -.313* | -.346* |
| Texture | | | | | | | | | 1 | .543** | .495** |
| Color | | | | | | | | | | 1 | .556** |
| Flavor | | | | | | | | | | | 1 |
| OMH-MAP | TVC | 1 | .290 | .654 | .783* | -.448 | .198 | -.217 | .357 | -.536 | -.527 | -.395 |
| Fungi | | 1 | .498 | .183 | .395 | -.125 | .577 | -.575 | .220 | .106 | .397 |
| Enterobacteriaceae | | | 1 | .694 | .116 | .010 | .165 | -.058 | -.004 | -.051 | .156 |
| Coliforms | | | | 1 | -.898* | .365 | -.369 | .567 | -.944** | -.917* | -.867* |
| Overallacceptability | | | | | 1 | .061 | -.081 | -.465** | .773** | .744** | .971** |
| L | | | | | | 1 | -.518** | .366** | -.025 | -.034 | .093 |
| a | | | | | | | 1 | -.046 | -.015 | -.114 | -.052 |
| b | | | | | | | | 1 | -.340* | -.525** | -.432** |
| Texture | | | | | | | | | 1 | .691** | .727** |
| Color | | | | | | | | | | 1 | .743** |
| Flavor | | | | | | | | | | | 1 |
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)*, p-value<0.05; **, p-value<0.01.