Table 3.
Changes in the browning indexes of cut kimchi cabbages with pre-heat treatments dur ing 8 weeks storage at 5°C (ABS/g)

Weeks	0	2	4	6	8
Treatment1)
Con	0.036±0.003dA2)	0.043±0.004dA	0.074±0.002cA	0.095±0.001bA	0.113±0.007aA
HS1	0.032±0.002dA	0.039±0.001dAB	0.068±0.001cA	0.090±0.008bA	0.109±0.011aAB
HS2	0.033±0.008cA	0.031±0.001cB	0.043±0.003cB	0.063±0.002bBC	0.095±0.014aB
HS4	0.035±0.007cdA	0.032±0.010dB	0.046±0.006bcB	0.057±0.002bC	0.093±0.005aB
HS8	0.035±0.006dA	0.042±0.003cdA	0.056±0.016bcB	0.065±0.002bB	0.105±0.003aAB

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).