Table 4.
Changes in the sensory evaluation scores of cut kimchi cabbage with preservative dips dur ing short-term storage at 5°C

Property1) Storage period (weeks)
1 2 3 4 5 6
Appearance Con 5.0±0.002)aA 4.2±0.00abB 3.4±0.45bcC 2.8±0.55bCD 1.8±0.40cE 2.2±0.40bDE
As 4.3±0.45bA 3.8±0.45bA 2.8±0.00cB 1.6±0.55cC 1.0±0.00dD 1.0±0.00cD
Ca 5.0±0.00aA 4.2±0.84abB 4.0±0.00abB 3.0±0.00bC 2.0±0.00bcD 2.0±0.00bD
Ct 5.0±0.00aA 4.4±0.45abB 3.8±0.55abC 3.0±0.00bD 2.6±0.49dDE 2.4±0.49bE
Ca/Ct 5.0±0.00aA 4.8±0.45aA 4.4±0.00aA 4.4±0.00aA 4.4±0.49aA 3.0±0.00aB
Color Con 5.0±0.00aA 4.0±0.55bcB 3.2±0.45bcC 2.6±0.45bcD 2.0±0.00dE 2.4±0.49bDE
As 5.0±0.00aA 3.8±0.55bcB 3.2±0.00bcC 1.2±0.45eD 1.0±0.00eD 1.0±0.00cD
Ca 5.0±0.00aA 3.8±0.55bcB 4.0±0.00aB 3.0±0.00bC 2.2±0.40cdD 2.2±0.40bD
Ct 5.0±0.00aA 4.2±0.55abB 3.4±0.45abcC 3.0±0.45bCD 2.6±0.49bcD 2.8±0.40abD
Ca/Ct 5.0±0.00aA 4.8±0.00aA 4.0±0.55aB 4.0±0.55aB 4.0±0.00aB 3.0±0.00aC
Flavor Con 5.0±0.00aA 4.4±0.84aB 2.8±0.89dC 2.2±0.45dD 1.4±0.49dE 2.0±0.00bD
As 5.0±0.00aA 3.6±0.45bB 3.0±0.45dC 1.2±0.55eD 1.0±0.00dD 1.0±0.00cD
Ca 5.0±0.00aA 4.6±0.84aB 4.0±0.00abC 3.0±0.00cD 2.2±0.40bcE 2.0±0.00bE
Ct 5.0±0.00aA 4.6±0.55aA 3.8±0.45bcB 3.8±0.00bB 2.6±0.49bC 2.2±0.40bC
Ca/Ct 5.0±0.00aA 5.0±0.45aA 4.6±0.55aA 4.6±0.55aA 4.0±0.00aB 3.0±0.00aC
Con; control, As; 2% ascorbic acid, Ca; 2% calcium chloride, Ct; 2% citric acid, Ca/Ct (2% calcium chloride:2% citric acid, 1:1).
abMeans followed by the same letters within the row of each kimchi cabbages are not significantly different (p<0.05); ABCmeans followed by the same letters within the column per parameter are not significantly different (p<0.05).