Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

Table 4

Organic acids content (mg/kg) in kimchi samples stored at 4 and 10°C^1,2.

Storage period	Oxalic acid	Citric acid	Tartaric acid	Malic acid	Succinic acid	Lactic acid	Fumaric acid	Acetic acid
			ND		ND	ND
Storage period (weeks) and temperature (4°C)
1			ND		ND
2			ND		ND
3			ND		ND
4			ND		ND
5			ND		ND
6			ND		ND
7			ND		ND
8			ND		ND
Storage period (weeks) and temperature (10°C)
1			ND
2			ND
3			ND
4			ND
5			ND
6			ND
7			ND
8			ND
Storage period (days) and temperature (25°C)
2		ND	ND	ND	ND		ND

Each value is mean ± SD ().
Means with the different superscript letters in the same column are significantly different ().