Table 2.
Physicochemical proper ties of pickled radish wrap supplemented with various concentrations of CaCl2 for different durations of preservation

Temp. CaCl2 (%) pH Titratable acidity (%, w/v)
0 Day 14 Day 28 Day 0 Day 14 Day 28 Day
4 0.0 3.99±0.061)Aa 3.92±0.02Ab 3.91±0.02Db 2.84±0.14BCa 2.72±0.09Ca 2.81±0.11Ba
0.1 3.97±0.05Aa 3.91±0.08ABa 3.98±0.06BCa 2.76±0.12Cb 3.09±0.03Aa 3.04±0.03Aa
0.2 3.92±0.01ABb 3.91±0.02ABb 4.04±0.04ABa 3.00±0.07ABa 2.82±0.05Bb 2.63±0.05Cc
0.3 3.90±0.02ABCb 3.83±0.02Cc 3.95±0.01CDa 3.02±0.07Aa 3.03±0.05Aa 2.69±0.02Cb
0.4 3.80±0.04Cc 3.86±0.02ABbC 4.07±0.03Aa 3.02±0.04Aa 2.90±0.05Bb 3.01±0.05Aa
0.5 3.86±0.11BCb 3.85±0.01BCb 4.03±0.01ABa 3.06±0.07Aa 2.83±0.03Bb 2.99±0.07Aa
25 0.0 3.99±0.06Aa 3.55±0.02Cb 3.51±0.07Ab 2.84±0.14BCc 3.69±0.18Bb 4.88±0.05Ba
0.1 3.97±0.05Aa 3.79±0.01Bb 3.47±0.01Ac 2.76±0.12Cc 3.04±0.05Cb 4.61±0.11Ca
0.2 3.92±0.01ABa 3.31±0.01Dc 3.44±0.01Ab 3.00±0.07ABc 4.93±0.06Ab 5.26±0.10Aa
0.3 3.90±0.02ABCa 3.87±0.08Aa 3.49±0.01Ab 3.02±0.07Ab 3.06±0.05Cb 4.44±0.06Da
0.4 3.80±0.04Ca 3.83±0.02ABa 3.36±0.03Bb 3.02±0.04Ab 3.13±0.11Cb 5.25±0.05Aa
0.5 3.86±0.11BCa 3.60±0.03Cb 3.51±0.06Ab 3.06±0.07Ac 3.64±0.05Bb 4.67±0.15Ca
50 0.0 3.99±0.06Aa 3.89±0.04Ab 3.88±0.01Bb 2.84±0.14BCa 3.01±0.20Ca 3.03±0.11Ba
0.1 3.97±0.05Aa 3.88±0.01Ab 3.89±0.02Bb 2.76±0.12Cc 3.17±0.07BCa 2.94±0.05BCb
0.2 3.92±0.01ABa 3.80±0.01Bb 3.92±0.04ABa 3.00±0.07ABb 3.39±0.03Aa 2.90±0.09BCb
0.3 3.90±0.02ABCa 3.75±0.01Cb 3.86±0.07Ba 3.02±0.07Ac 3.53±0.05Aa 3.22±0.08Ab
0.4 3.80±0.04Cb 3.80±0.01Bb 3.93±0.01ABa 3.02±0.04Ab 3.18±0.05BCa 2.81±0.03Cc
0.5 3.86±0.11BCab 3.81±0.02Bb 3.97±0.04Aa 3.06±0.07Ab 3.20±0.05Ba 2.87±0.03Cc
Values represent mean±SD of three independent experiments.
Means with the same alphabet in each temperature column are not significantly different at p<0.05.
Means with the same alphabet in each row are not significantly different by storage time at p<0.05.