Table 6.
Changes in sourness of salted-cabbages prepared by var ious types of salt dur ing the storage per iod.

Group1)	Storage time (weeks)
	0	1	2	3	4
	S	5.0±0.0A2)A3)	4.2±0.5ABb	3.8±0.5Ac	3.2±0.4Ad	3.0±1.0Ad
R	5.0±0.0Aa	4.1±0.6BCb	3.5±0.5BC	3.0±0.5Bd	2.8±1.0Cd
D	5.0±0.0Aa	4.3±0.5Ab	3.8±0.7Ac	3.3±1.0Ad	3.0±0.5Ae
CS	5.0±0.0Aa	4.0±0.5Cb	3.4±0.5BC	3.2±0.5Ac	2.9±0.5Bd
CR	5.0±0.0Aa	4.0±0.7Cb	3.0±0.9Cc	2.8±0.6Cd	2.6±1.0Dd
CD	5.0±0.0Aa	4.2±0.6ABb	3.4±1.0BC	3.3±0.5Ac	3.0±0.5Ad

S : cabbage brined with sun dried salt; R : cabbage brined with refined salt; D : cabbage brined with deep sea water salt; CS : purchased cabbage brined with sun dried salt; CR : purchased cabbage brined with refined salt; CD : purchased cabbage brined with deep sea water salt
Means with different letters (A-F) between the different treatments differ significantly (p<0.05).
Means with different letters (a-e) between the different storage time differ significantly (p<0.05).