Table 2 Pearson’s correlation coefficients between transpor t system and quality character istics of salted Korean cabbage dur ing distribution

Material Temperature		Salinity	Acidity	pH	Moisture	AB	LAB	Coli-form	YM
System	Brine
CCS	-									-0.53*1)	0.68**	0.09	0.15	0.22	0.34	NA2)	NA
	+	-0.50	0.72**	0.61*	0.11	-0.13	0.16	NA	NA
CVS	-	0.89**	0.55*	0.03	-0.44	0.11	-0.12	-0.49	-0.55*
	+	0.79**	0.29	-0.74**	0.39	0.88**	0.81**	0.44	0.22

Asterisks denote statistical significance at ^*p<0.05, and ^**p<0.01.
NA, not applicable.