Table 5.
Changes in outer-apperence of salted-cabbages prepared by various types of salt dur ing the storage per iod.

Group1)	Storage time (weeks)
	0	1	2	3	4
	S	5.0±0.0A2)A3)	4.3±0.3Bb	4.1±0.9Bb	3.6±1.5Bc	3.2±0.4Bd
R	5.0±0.0Aa	4.2±0.5Cb	4.0±0.4Cc	3.4±1.4Cd	3.2±0.5Be
D	5.0±0.0Aa	4.5±0.5Ab	4.3±1.1Ab	3.8±1.6Ac	3.3±0.6Ad
CS	5.0±0.0Aa	4.5±0.6Ab	4.1±1.3Bc	3.4±1.6Cd	3.0±1.5Ce
CR	5.0±0.0Aa	4.1±0.4Db	3.4±0.5Dc	2.8±0.5Dd	2.6±1.3De
CD	5.0±0.0Aa	4.0±0.8DEb	3.4±1.6Dc	3.4±0.8Cc	3.0±1.5Cd

S : cabbage brined with sun dried salt; R : cabbage brined with refined salt; D : cabbage brined with deep sea water salt; CS : purchased cabbage brined with sun dried salt; CR : purchased cabbage brined with refined salt; CD : purchased cabbage brined with deep sea water salt
Means with different letters (A-F) between the different treatments differ significantly (p<0.05).
Means with different letters (a-e) between the different storage time differ significantly (p<0.05).