Table 4.
Sensory evaluation of pickled radish wrap supplemented with var ious concentrations of CaCl₂ and preserved for 28 days at 4°C

CaCl2 (%)	Sensory test
	Color	Flavor	Taste	Bitterness	Hardness	Overall acceptability
	0.0	8.43±0.79a	7.57±0.98a	5.43±2.30b, d	5.29±2.36a	6.14±1.86a, b	6.00±1.91a, b, c
0.1	8.43±0.79a	7.57±0.98a	6.29±1.25a, b	6.00±2.00a	7.29±0.76a, b	6.43±1.51a, b
0.2	8.14±0.69a	7.29±1.11a	3.57±1.81c	4.43±2.30a	6.00±1.00a, b	4.14±1.46c
0.3	8.14±0.69a	6.86±2.19a	6.00±2.00a, b	5.57±1.62a	6.00±1.00a, b	6.86±1.46a, b
0.4	8.14±0.69a	7.29±1.11a	7.86±1.35a	5.57±1.99a	7.71±1.25a	7.71±1.38a
0.5	8.14±0.69a	6.57±2.37a	4.57±2.23b, c	4.86±2.48a	5.71±2.43b	5.14±2.48b, c

All values represent mean±SD, different superscripts in the same column indicate significant differences at p<0.05.