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.