Table 1 Changes in physicochemical quality of salted Korean cabbage during distr ibution

Test list	System	Brine	Distribution time (h)
			0	1	2	4	6
			Moisture content (%)	CCS	-	90.64±0.79	91.51±0.51	90.43±0.78	90.43±0.78	90.98±0.40
+	90.64±0.79	91.80±0.69			91.92±0.51	91.63±0.55	90.31±0.12
CVS	-	92.14±0.37		92.26±0.16	92.46±0.04	91.42±0.92	91.42±0.43
	+	91.52±0.75		92.98±0.49	93.08±0.78	92.37±0.68	92.94±0.15
Relative salinity (%)	CCS	-		1.02±0.08a1)	1.03±0.11a	0.93±0.12ab	0.81±0.12b	0.77±0.08b
		+	0.97±0.08a	0.93±0.02ab	0.70±0.10c	0.68±0.12c	0.81±0.07bc
	CVS	-	0.98±0.02d	1.16±0.03c	1.26±0.16bc	1.39±0.02b	1.72±0.11a
		+	1.00±0.02c	1.07±0.16bc	1.02±0.01c	1.20±0.04ac	1.26±0.03a
	Acidity (%)	CCS	-	0.19±0.01c	0.23±0.01bc	0.29±0.05ab	0.31±0.02a	0.32±0.05a
+			0.19±0.00c	0.29±0.03a	0.23±0.03bc	0.26±0.03ab	0.27±0.01ab
CVS		-	0.16±0.01	0.18±0.02	0.16±0.01	0.20±0.02	0.19±0.01
		+	0.17±0.01	0.16±0.02	0.17±0.02	0.18±0.00	0.17±0.02
pH		CCS	-	6.06±0.08b	6.00±0.06b	6.03±0.07b	6.23±0.09a	6.12±0.04ab
	+		6.05±0.06b	6.17±0.02a	6.14±0.07ab	6.21±0.07a	6.13±0.02b
	CVS	-	6.05±0.03	6.07±0.09	6.14±0.03	6.06±0.09	6.05±0.05
		+	6.10±0.03a	6.11±0.03a	6.13±0.04a	6.05±0.03ab	5.97±0.08b

Differences among mean values denote using different letters are statistically significant at p<0.05.