Table 2.
Cor relation coefficients between the physicochemcial properties (Fig. 1~Fig. 3) in the seasonal salted-Kimchi cabbages

Variables Season Day pH Titratable acidity ΔE value Salt content Soluble solid Total microbes Lactic acid bacteria Hardness
Season 1 -0.006 0.044 -0.080 0.214 -0.083 0.776** -0.246 -0.248 -0.068
Day 1 -0.955** 0.874** 0.542** -0.043 -0.271 0.593** 0.604** 0.104
pH 1 -0.930** -0.491* 0.039 0.300 -0.555** -0.562** -0.168
Titratable acidity 1 0.361* 0.077 -0.264 0.497* 0.504* 0.372*
ΔE value 1 0.415* 0.172 -0.029 0.037 -0.292
Salt content 1 0.181 -0.317 -0.188 0.022
Soluble solid 1 -0.481* -0.469* 0.112
Total microbes 1 0.959** 0.173
Lactic acid bacteria 1 0.174
Hardness 1
significant at p<0.05
significant at p<0.01.