Table 3. Changes in Hunter’s color value of salad sauce based on black vinegar during storage

Hunter’scolor value	Storage temp. (℃)	Storage period (month)
Hunter’scolor value	Storage temp. (℃)	0	1	2	3
L	4	40.14±0.86¹⁾^C^a²⁾	42.64±0.98^A^B^a	41.64±0.94^B^b	43.39±1.75^A^a
L	20	40.14±0.86^B^a	40.91±1.14^B^b	42.99±1.20^A^a	43.69±1.09^A^a
a	4	-1.50±0.73^B^C^a	-1.02±1.29^A^B^b	-1.89±0.37^C^b	-0.43±0.47^A^b
a	20	-1.50±0.73^C^a	0.07±0.57^B^a	0.20±0.81^B^a	1.09±0.93^A^a
b	4	29.55±1.29^A^a	25.98±3.11^B^b	16.24±1.31^C^b	12.54±1.36^D^a
b	20	29.55±1.29^A^a	30.33±0.54^A^a	18.65±2.34^B^a	12.14±0.64^C^a
ΔE	4	0.00±0.00^D^a	5.19±1.95^C^a	13.45±1.22^B^a	17.43±1.46^A^a
ΔE	20	0.00±0.00^D^a	2.23±0.67^C^b	11.48±2.32^B^b	18.02±0.53^A^a

¹⁾Values are Mean±SD of triplicate determinations.
²⁾Values followed by different uppercase letters (A-D) within a row and by different lowercase letters (a-b) within a column are significantly different at p<0.05 based on Duncan's multiple range test.