Table 1.
Changes in the Hunter color values of kimchi cabbages cut with different cutting processes during short-term storage at 5℃
| Storage period (Days) | OS1) | OC | NC |
| L | 0 | 85.9±1.22a2) | 85.48±0.87b | 85.31±1.02b |
| 3 | 83.87±2.39c | 84.9±1.98b | 86.25±2.02a |
| 5 | 80.51±4.46c | 83.5±1.84b | 85.06±0.9a |
| 7 | 78.39±2.27c | 81.67±4.2b | 83.39±2.27a |
| a | 0 | -0.56±0.19a | -0.55±0.19b | -0.53±0.23c |
| 3 | -0.59±0.14a | -0.53±0.24a | -0.56±0.16a |
| 5 | -0.23±0.13a | -0.35±0.38b | -0.76±0.11c |
| 7 | -0.09±0.75a | -0.27±0.24b | -0.48±0.21c |
| b | 0 | 5.14±0.73c | 5.56±0.8b | 5.93±0.98a |
| 3 | 5.87±1.46a | 5.26±0.67b | 6.1±1.05a |
| 5 | 6.61±0.75b | 5.61±0.63c | 6.99±1.17a |
| 7 | 8.07±2.07a | 7.66±1.14a | 6.43±1.3b |
| △E | 0 | 0.00 | 0.00 | 0.00 |
| 3 | 3.23±1.87a | 2.01±1.22b | 2.35±1.05b |
| 5 | 6.06±3.94a | 2.61±1.53b | 2.13±0.99b |
| 7 | 8.40±4.54a | 5.32±3.13b | 3.05±1.99c |
OS, cutting with stainless a steel knife under normal air; OC, cutting with a ceramic knife under normal air; NC, cutting with a ceramic knife under N2 blowing.
Means followed by the same letters within the row of each cutting condition are not significantly different (p<0.05).