Table 3.
pH value changes for cut kimchi cabbage with respect to packaging mater ials during short-term storage at 5°C

Weeks	Package1)
	PP	OPP	LDPE
	0	6.00±0.11aB2)	6.00±0.11aB	6.00±0.11aB
1	5.96±0.06aB	5.82±0.04bC	5.91±0.03aB
2	6.06±0.02aB	5.82±0.09bC	6.01±0.03aB
3	6.01±0.05aB	5.96±0.11aBC	5.95±0.14aB
4	6.36±0.06aA	6.32±0.10aA	6.41±0.05aA

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).