Table 1. Changes in physicochemical properties of R. verniciflua doenjang stew sauce during storage

	Temp. (°C)	Storage time (week)
	Temp. (°C)	0	1	2	3	4	5	6	7	8
pH	25	5.59±0.01^1)aA2)	5.56±0.00^aB	5.55±0.01^aB	5.53±0.01^aC	5.53±0.00^aCD	5.52±0.01^aCDE	5.51±0.00^aCDE	5.51±0.01^aDE	5.51±0.01^aE
	35	5.59±0.01^1)aA	5.55±0.00^aB	5.50±0.00^bC	5.48±0.00^bD	5.43±0.01^bE	5.41±0.01^bF	5.40±0.01^bFG	5.38±0.01^bGH	5.37±0.01^bH
	45	5.59±0.01^1)aA	5.53±0.00^bB	5.47±0.01^cC	5.42±0.00^cD	5.37±0.00^cE	5.28±0.01^cF	5.22±0.00^cG	5.16±0.01^cH	5.11±0.00^cH
Titratable acidity (mL/g)	25	1.06±0.01^aF	1.11±0.00^cE	1.11±0.00^cDE	1.12±0.00^cD	1.14±0.00^cC	1.14±0.00^cC	1.15±0.00^cBC	1.15±0.00^cAB	1.16±0.00^cA
	35	1.06±0.01^aH	1.14±0.01^bG	1.16±0.01^bF	1.21±0.00^bE	1.26±0.00^bD	1.28±0.00^bC	1.33±0.00^bB	1.37±0.01^bA	1.38±0.00^bA
	45	1.06±0.01^aI	1.16±0.00^aH	1.18±0.00^aG	1.28±0.00^aF	1.38±0.00^aE	1.49±0.00^aD	1.56±0.01^aC	1.63±0.01^aB	1.71±0.01^aA
Soluble solid (°Brix)	25	40.00±0.00^NS3)	40.00±0.00	40.00±0.00	40.00±0.00	40.00±0.00	40.00±0.00	40.00±0.00	41.50±0.71	40.00±0.00
	35	40.00±0.00^NS	40.00±0.00	41.50±0.71	40.50±0.71	40.00±0.00	41.50±0.71	41.50±0.71	40.00±0.00	40.00±0.00
	45	40.00±0.00^NS	41.50±0.71	40.00±0.00	40.00±0.00	40.00±0.00	40.00±0.00	40.00±0.00	40.00±0.00	40.00±0.00
Salinity (%)	25	7.75±0.07^NS	7.70±0.00	7.75±0.07	7.75±0.07	7.75±0.07	7.75±0.07	7.85±0.07	7.80±0.00	7.75±0.07
	35	7.75±0.07^NS	7.70±0.00	7.75±0.07	7.80±0.00	7.85±0.07	7.75±0.07	7.75±0.07	7.75±0.07	7.80±0.00
	45	7.75±0.07^NS	7.75±0.07	7.80±0.00	7.85±0.07	7.80±0.00	7.85±0.07	7.80±0.00	7.80±0.00	7.85±0.07

Value are mean±SD (n=3).
Different small letters (^a-c) in the same column and other capital letters (^A-H) in the same row indicate significant differences according to Duncan’s multiple tests (p⟨0.05).
NS, not significant.