Table 2.
Changes in the weight ratios of cut kimchi cabbages with pre-heat treatments dur ing 8 weeks storage at 5°C (%)

Weeks	0	2	4	6	8
Treatment1)
Con	100.00±0.010aA 2)	99.85±0.010bC	99.78±0.000cD	99.72±0.010dD	99.62±0.000eC
HS 1	100.00±0.000aA	99.94±0.010bB	99.85±0.010cB	99.80±0.010dB	99.73±0.010eA
HS 2	100.00±0.010aA	99.94±0.010bAB	99.83±0.010cC	99.79±0.010dC	99.71±0.000eB
HS 4	100.00±0.000aA	99.95±0.010bA	99.87±0.010cA	99.82±0.010dA	99.73±0.000eA
HS 8	100.00±0.020aA	99.94±0.000bbAB	99.84±0.010cB	99.80±0.000dBC	99.71±0.000eB

Con; control, HS 1; pre-heat treatment for 1 hr at 40°C, HS 2; pre-heat treatment for 2 hr at 40°C, HS 4; pre-heat treatment for 4 hr at 40°C, HS 8; pre-heat treatment for 8 hr at 40°C.
Means followed by the same letters within the row of each kimchi cabbages are not significantly different (p<0.05);
means followed by the same letters within the column per parameter are not significantly different (p<0.05).