Table 1. Storage potential period and shelf-life according to storage temperature and quality degradation factors in ‘ManChu’, ‘PungNyeon’ and ‘DongGeul2Ho’ perilla leaves
| Storage temp.(℃) | Quality degradationfactors | Storage potential period (day) | Shelf-life(day) | Storage potential period (day) | Shelf-life(day) | Storage potential period (day) | Shelf-life(day) |
| Variety | | ‘ManChu’ | | ‘PungNyeon’ | | ‘DongGeul2Ho’ | |
| 0 | Petiole browning1) | 24 | 21 | 15 | 15 | 7 | 7 |
| Water-soaked lesion2) | 21 | 15 | 7 |
| Freshness3) | 21 | 15 | 7 |
| 2.5 | Petiole browning | 28 | 21 | 15 | 15 | 7 | 7 |
| Water-soaked lesion | 24 | 15 | 7 |
| Freshness | 21 | 15 | 7 |
| 5 | Petiole browning | 28 | 21 | 22 | 22 | 25 | 25 |
| Water-soaked lesion | 21 | 22 | 25 |
| Freshness | 21 | 22 | 25 |
| 7.5 | Petiole browning | 28 | 24 | 22 | 22 | 25 | 25 |
| Water-soaked lesion | 28 | 22 | 25 |
| Freshness | 24 | 22 | 25 |
| 10 | Petiole browning | 28 | 28 | 29 | 22 | 25 | 25 |
| Water-soaked lesion | 28 | 29 | 25 |
| Freshness | 28 | 22 | 25 |
1)Petiole browning : until the browning begins.
2)Water-soaked lesion : within no water-soaked lesion development.
3)Freshness : until the wilting begins.