Table 1. Changes in the salinity and electrical conductivity of kimchi cabbage after salting under high-hydrostatic-pressure conditions

Parameter	Kimchi cabbage type	Treatment	Brine concentration (%)			Levels of significance
			10	12	15
Salinity (%)	Piece	Control	0.25±0.022)Ea3)	0.28±0.03Fa	0.28±0.02Ea	CT4)	***5)
		HHP-501)	0.84±0.02Cb	0.87±0.02Db	0.92±0.02Da	PC	***
		HHP-100	0.85±0.03Cc	1.10±0.05Cb	1.23±0.02Ca	BC	***
		HHP-200	0.89±0.04Cc	1.12±0.02Cb	1.26±0.02Ca	CT×PC	***
	Shred	Control	0.67±0.05Dc	0.80±0.02Eb	0.89±0.05Da
		HHP-50	1.51±0.02Bc	1.77±0.02Bb	2.18±0.02Ba	CT×BC	***
		HHP-100	1.68±0.03Ac	1.78±0.04Bb	2.22±0.06Ba	PC×BC	***
		HHP-200	1.69±0.02Ac	2.07±0.04Ab	2.52±0.01Aa	CT×PC×BC	***
Electrical conductivity (S/m)	Piece	Control	5.93±0.19Gb	6.98±0.28Ga	6.92±0.55Ga	CT	***
		HHP-50	7.86±0.27Fb	9.56±0.41Fa	9.84±0.57Fa	PC	***
		HHP-100	8.93±0.46Eb	10.80±0.60EFa	11.20±0.39EFa	BC	***
		HHP-200	10.35±0.77Db	11.94±1.01Eab	12.34±0.60Ea	CT×PC	***
	Shred	Control	12.86±0.52Cc	14.63±0.46Db	16.12±0.76Da
		HHP-50	22.89±0.46Bb	25.16±1.11Cb	29.60±1.75Ca	CT×BC	***
		HHP-100	25.51±0.04Ab	27.29±1.59Bb	31.46±1.17Ba	PC×BC	***
		HHP-200	26.28±0.72Ac	29.19±0.83Ab	36.25±1.12Aa	CT×PC×BC	**

HHP-50, 50 MPa high-hydrostatic-pressure treatment for 5 min; HHP-100, 100 MPa high-hydrostatic-pressure treatment for 5 min; HHP-200, 200 MPa high-hydrostatic-pressure treatment for 5 min.
Each value is mean±SD (n=3).
Mean values in the same column (^A-G) or row (^a-c) followed by different letters are significantly different according to Duncan’s multiple range test (p<0.05).
CT, cabbage type; PC, pressure condition; BC, brine concentration.
Level of significance: **p<0.01; ***p<0.001.