Table 5.
Sensory score changes for cut kimchi cabbage with respect to packaging materials dur ing shor t-term storage at 5°C
| Weeks | Package1) |
| PP (point) | OPP (point) | LDPE (point) |
| Color | 0 | 5.0±0.0aA2) | 5.0±0.0aA | 5.0±0.0aA |
| 1 | 4.8±0.4aA | 4.7±0.5aA | 5.0±0.0aA |
| 2 | 4.0±0.0aB | 4.7±0.5aA | 4.5±0.8aAB |
| 3 | 3.7±0.5aBC | 3.8±0.4aB | 4.2±0.8aB |
| 4 | 3.5±0.6aC | 3.0±0.9aC | 3.8±0.4aB |
| Flavor | 0 | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA |
| 1 | 4.8±0.4aAB | 5.0±0.0aA | 4.8±0.4aA |
| 2 | 4.3±0.5aB | 4.3±0.5aB | 4.2±0.4aB |
| 3 | 3.7±0.5aC | 3.7±0.5aC | 3.7±0.5aB |
| 4 | 2.8±0.8aD | 3.0±0.9aD | 3.0±0.9aC |
| Appearance | 0 | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA |
| 1 | 4.8±0.4aA | 4.7±0.5aAB | 4.8±0.0aA |
| 2 | 4.0±0.0bB | 4.3±0.5abBC | 4.7±0.5aA |
| 3 | 3.3±0.5aC | 4.0±0.6aC | 3.8±0.5aB |
| 4 | 2.8±0.8aC | 2.3±0.5aD | 3.0±0.9aC |
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).