Table 2 Changes in the physicochemical proper ties of cut Kimchi cabbages with egg shell calcium treatment during shor t-term storage at 5°C

Weeks Con1) ESP-1 ESP-2
0.5% 1.0% 2% 0.5% 1.0% 2%
Weight loss (%) 0 100.00±0.002)aA3) 100.00±0.01aA 100.00±0.01aA 100.00±0.01aA 100.00±0.01aA 100.00±0.01aA 100.00±0.01aA
2 99.86±0.03bB 99.90±0.02bA 99.85±0.01bB 99.86±0.01bA 99.88±0.01bAB 99.87±0.02bAB 99.87±0.01bAB
4 99.69±0.02cC 99.78±0.01cA 99.75±0.01cB 99.74±0.01cB 99.79±0.02cA 99.80±0.01cA 99.74±0.01cB
6 99.63±0.01dC 99.68±0.01dB 99.67±0.01dB 99.64±0.01dC 99.70±0.01dA 99.68±0.01dB 99.58±0.01dD
Titratable acidity (%) 0 0.09±0.01cA 0.09±0.01cA 0.09±0.02bA 0.09±0.02bAB 0.08±0.01cAB 0.08±0.01cAB 0.06±0.01dB
2 0.13±0.01bA 0.11±0.01bcABC 0.12±0.02abAB 0.10±0.01bC 0.11±0.01bABC 0.10±0.01bBC 0.12±0.01bAB
4 0.14±0.01abA 0.13±0.01abB 0.13±0.00aAB 0.11±0.02bC 0.13±0.00aAB 0.12±0.01aBC 0.10±0.01cC
6 0.15±0.01aA 0.14±0.02aAB 0.12±0.01abBC 0.14±0.01aAB 0.12±0.01aBC 0.12±0.01aC 0.15±0.02aA
pH 0 5.82±0.02bF 6.11±0.01cC 6.28±0.01bB 6.31±0.04bB 6.02±0.02bD 5.97±0.02cE 6.39±0.05dA
2 6.38±0.01aBCD 6.35±0.03aCD 6.47±0.07aBC 6.50±0.06aB 6.26±0.03aD 6.46±0.05aBC 6.91±0.14bA
4 6.35±0.06aB 6.25±0.07bBC 6.39±0.06abB 6.26±0.11bBC 6.26±0.12aBC 6.17±0.07bC 6.64±0.05cA
6 6.36±0.02aB 6.25±0.04bCD 6.31±0.07bBC 6.28±0.03bBCD 6.20±0.07aDE 6.15±0.04bE 7.40±0.02aA
Soluble solids (°Brix) 0 1.87±0.06aE 2.00±0.10aD 2.20±0.00aB 2.35±0.05aA 2.18±0.08aBC 2.07±0.06aCD 2.07±0.06aCD
2 1.57±0.15bAB 1.47±0.15bB 1.97±0.23aA 1.93±0.31bAB 1.67±0.15bAB 1.40±0.17aAB 1.63±0.15abAB
4 1.40±0.20bcB 1.67±0.31abB 2.03±0.15aA 1.47±0.15cB 1.67±0.15bB 1.40±0.17cB 1.63±0.15bcB
6 1.17±0.15cB 1.33±0.12bAB 1.53±0.31bA 1.33±0.06cAB 1.53±0.15bA 1.63±0.06bA 1.43±0.25cAB
Con, untreated; ESP-1, egg shell powder; ESP-2, egg shell ash powder.
Values are mean±SD (n=3).
a-cMeans followed by the same letters within the column are not significantly different (p<0.05); A-Cmeans followed by the same letters within the row are not significantly different (p<0.05).