Table 6. Pearson’s correlation coefficients between the physicochemical and microbial characteristics in commercial kimchi seasoning

Variables	L	a	b	Capsai-cinoids	pH	Acidity	Salinity	Moisture	Soluble solids	Viscosity	Total aerobic bacteria	Lactic acid bacteria	Coliform
L	1	0.684**	0.960**	0.396*	0.439**	−0.358*	−0.732**	0.770**	−0.840**	−0.569**	0.614**	0.240	0.495*
a		1	0.701**	0.534**	−0.176	0.265	−0.431*	0.346*	−0.450*	−0.274	0.386*	0.150	0.302
b			1	0.369*	0.405*	−0.308	−0.690**	0.748**	−0.791**	−0.569**	0.572**	0.236	0.456
Capsaicinoids				1	−0.076	0.314*	−0.550**	−0.007	−0.024	0.141	0.480*	0.033	0.250
pH					1	−0.828**	−0.281	0.493**	−0.445**	−0.230	0.072	−0.146	0.214
Acidity						1	0.136	−0.635**	0.557**	0.314	−0.149	−0.007	−0.355
Salinity							1	−0.458*	0.539**	0.266	−0.558**	−0.295	−0.334
Moisture								1	−0.912**	−0.798**	0.666**	0.505**	0.727**
Soluble solids									1	0.774**	−0.592**	−0.331*	−0.658**
Viscosity										1	−0.652**	−0.533**	−0.697**
Total aerobic bacteria											1	0.626**	0.760**
Lactic acid bacteria												1	0.430*
Coliform													1

^*, and ^** represent the significance at 0.05, and 0.01 level, respectively.