Table 1.
Physicochemical properties of cut Kimchi cabbages with egg shell calcium pretreatment stored at 4°C for 2 weeks

	Samples1)	Weeks
		0	1	2
		Weight loss (%)	NT	100±0.00aA2)	99.97±0.01bA	99.92±0.01cB
ET	100±0.00aA		99.98±0.01bA	99.93±0.00cA
Soluble solid content (°Brix)	NT	1.87±0.31aA	1.77±0.12aA	1.60±0.17aA
	ET	1.93±0.12aA	1.67±0.15bA	1.57±0.12bA
Titratable acidity (%)	NT	0.07±0.01aA	0.06±0.01aB	0.06±0.00aA
	ET	0.07±0.00bA	0.11±0.00aA	0.06±0.00cA
pH value	NT	6.40±0.01cB	6.67±0.06aA	6.59±0.02bA
	ET	6.45±0.01bA	6.66±0.01aA	6.41±0.01cB

NT, non-treatment; ET, egg shell calcium pretreatment.
Means followed by the same letters within the row of each Kimchi cabbages are not significantly different (p<0.05), (A-C) means followed by the same letters within the column per parameter are not significantly different (p<0.05).