Table 2.
Titratable acidity changes for cut kimchi cabbage with respect to packaging mater ials during short-term storage at 5°C

Weeks	Package1)
	PP (%)	OPP (%)	LDPE (%)
	0	0.08±0.03aC2)	0.08±0.03aC	0.08±0.03aB
1	0.08±0.01aC	0.08±0.01aC	0.08±0.01aB
2	0.10±0.00aBC	0.08±0.01bC	0.09±0.02abB
3	0.16±0.02aA	0.16±0.00aA	0.15±0.02aA
4	0.13±0.01bAB	0.12±0.00bB	0.15±0.01aA

PP, polypropylene film; OPP, oriented polypropylene film; LDPE, low density polyethylene film.
^abMeans followed by the same letters within the row of each cut kimchi cabbages are not significantly different (p<0.05); ^ABmeans followed by the same letters within the column per parameter are not significantly different (p<0.05).