Table 3. Changes in whiteness index and instrumental firmness of kimchi cabbages after salting under high-hydrostatic-pressure conditions

Parameter	Kimchi cabbage type	Treatment	Brine concentration (%)			Levels of significance
			10	12	15
Whiteness index	Piece	Control	70.25±1.122)Aa3)	73.06±1.56Aa	72.68±2.71Aa	CT4)	***5)
		HHP-501)	69.82±2.04Aa	69.98±3.49ABCa	69.96±3.29Aa	PC	***
		HHP-100	69.76±2.80Aa	67.52±4.01BCab	62.60±3.60Bb	BC	**
		HHP-200	70.44±2.97Aa	66.77±3.44Cab	63.27±2.85Bb	CT×PC	***
	Shred	Control	71.49±1.09Aa	71.71±2.41ABa	64.15±2.60Bb
		HHP-50	48.30±2.54Ba	46.08±1.58Da	47.97±3.49Ca	CT×BC	NS
		HHP-100	44.12±1.98Ca	41.54±1.48DEa	43.27±2.78CDa	PC×BC	NS
		HHP-200	38.97±1.94Da	38.94±1.43Ea	39.04±1.89Da	CT×PC×BC	**
Instrumental firmness (kgf)	Piece	Control	0.53±0.06Aa	0.53±0.05Aa	0.55±0.05Aa	CT	**
		HHP-50	0.55±0.08Aa	0.54±0.08Aa	0.54±0.07Aa	PC	*
		HHP-100	0.55±0.07Aa	0.54±0.05Aa	0.56±0.08Aa	BC	NS
		HHP-200	0.53±0.07Aa	0.53±0.10Aa	0.54±0.08Aa	CT×PC	NS
	Shred	Control	0.53±0.07Aa	0.52±0.09Aa	0.52±0.08Aa
		HHP-50	0.60±0.05Aa	0.60±0.03Aa	0.61±0.08Aa	CT×BC	NS
		HHP-100	0.64±0.09Aa	0.63±0.04Aa	0.63±0.04Aa	PC×BC	NS
		HHP-200	0.66±0.06Aa	0.64±0.10Aa	0.63±0.08Aa	CT×PC×BC	NS

HHP-50, 50 MPa high-hydrostatic-pressure treatment for 5 min; HHP-100, 100 MPa high-hydrostatic-pressure treatment for 5 min; HHP-200, 200 MPa high-hydrostatic-pressure treatment for 5 min.
Each value is mean±SD (n=3).
Mean values in the same column (^A-E) or row (^a,b) followed by different letters are significantly different according to Duncan’s multiple range test (p<0.05).
CT, cabbage type; PC, pressure condition; BC, brine concentration.
Level of significance: NS, not significant; *p<0.05; **p<0.01; ***p<0.001.