Table 7.
Changes in overall acceptance 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±0.4Bb | 3.8±1.1Ac | 3.2±0.4Ad | 3.0±0.4Ae |
| R | 5.0±0.0Aa | 4.1±0.5Cb | 3.5±0.5Bc | 3.0±0.5Bd | 2.8±0.5Bd |
| D | 5.0±0.0Aa | 4.3±0.5Ab | 3.8±0.5Ac | 3.3±0.4Ad | 3.0±0.6Ae |
| CS | 5.0±0.0Aa | 4.0±1.0Db | 3.4±0.6Bc | 3.2±0.6Ac | 2.9±0.5Ad |
| CR | 5.0±0.0Aa | 4.0±0.6Db | 3.0±0.5Cc | 2.8±1.0Cd | 2.6±1.0Ce |
| CD | 5.0±0.0Aa | 4.2±0.5Bb | 3.4±0.8Bc | 3.3±1.2Ac | 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).