Table 5
Changes in sensory properties of salted Kimchi cabbage during storage

		Treatment	0	1	2	3	4
		Treatment	Storage period (week)
Appearance	Browning degree	SKC-0¹⁾	1.40±0.52^2)Ac3)	5.11±1.17^Ab	7.10±0.88^Aa
		SKC-0.5	1.40±0.52^Ac	3.50±1.58^Bb	4.90±1.45^Bab	6.33±1.00^a	6.38±1.19^a
		SKC-1.0	1.40±0.52^Ac	3.50±1.27^Bb	4.67±1.32^Bab	5.22±1.09^a	5.75±1.91^a
	Lightening degree	SKC-0.0	7.90±1.52^Aa	5.11±1.45^Bb	3.75±0.71^Bc
		SKC-0.5	7.90±1.52^Aa	6.50±1.27^Ab	5.44±1.13^Ab	4.11±0.93^c	3.89±1.36^c
		SKC-1.0	7.90±1.52^Aa	6.60±1.17^Aab	5.30±1.34^Abc	4.78±1.48^c	4.13±1.46^c
Flavor	Salted Kimchi cabbage flavor	SKC-0	5.50±0.97^Aa	5.10±1.60^Aa	3.75±0.71^Bb
		SKC-0.5	5.50±0.97^Aa	5.60±1.65^Aa	5.20±1.55^Aa	5.13±0.64^a	5.11±2.09^a
		SKC-1.0	5.50±0.97^Aa	5.70±0.95^Aa	5.20±1.14^Aa	5.78±0.83^a	4.56±2.07^a
	Ripening flavor	SKC-0	2.30±1.25^Ab	3.78±1.99^Ab	5.50±1.90^Aa
		SKC-0.5	2.30±1.25^Ac	4.10±1.91^Ab	5.30±1.64^Aab	5.44±1.24^ab	5.75±1.58^a
		SKC-1.0	2.30±1.25^Ac	4.20±1.93^Ab	4.70±0.82^Aab	6.00±0.87^a	5.63±1.51^a
	Off-flavor	SKC-0	1.60±0.70^Ac	3.20±1.23^Ab	6.50±1.18^Aa
		SKC-0.5	1.60±0.70^Ad	3.10±1.91^Ac	5.50±0.97^ABb	5.33±1.22^b	6.83±1.33^a
		SKC-1.0	1.60±0.70^Ac	2.70±1.16^Ac	4.63±1.41^Bb	5.00±1.07^ab	6.00±1.41^a
Overall preference		SKC-0	5.71±0.76^Aa	4.71±1.11^Aa	2.86±0.90^Bb
		SKC-0.5	5.71±0.76^Aa	5.50±0.93^ABa	4.75±0.50^Aab	4.00±1.20^bc	2.88±1.25^c
		SKC-1.0	5.71±0.76^Aab	5.88±0.64^Bab	6.00±0.89^Aa	4.75±1.04^b	3.43±1.51^c

SKC-0, Salted Kimchi cabbage packed without brine; SKC-0.5 and SKC-1.0, Salted Kimchi cabbage packed with brine (0.5 and 1.0 times the weight of salted Kimchi cabbage, respectively).
All values are mean±SD.
Any means in the same row (A-B) or column (a-e) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.