Table 3 Change, during storage for 68 days, in the O₂ and CO₂ concentrations (%) in the headspace of packaged kimchi sauces treated with high hydrostatic pressure at 600 MPa

	Treatment	Storage period (day)
		0	20	40	60	68
		O₂	ML-Control¹⁾	20.8±0.0^5)Aa6)	19.5±0.6^Bb	18.8±0.3^Bb	18.2±1.1^Bb	11.4±0.9^Bc
MP-Control²⁾	20.8±0.0^Aa		20.6±0.1^Aa	20.6±0.1^Aa	20.6±0.1^Aa	19.8±0.6^Ab
ML-HHP³⁾	20.8±0.0^Aa		20.6±0.2^Aa	20.2±0.6^Aab	19.8±0.2^Ab	19.6±0.5^Ab
MP-HHP⁴⁾	20.8±0.0^Aa		20.6±0.1^Ab	20.6±0.1^Ab	20.6±0.1^Ab	20.6±0.1^Ab
CO₂	ML-Control	0.0±0.0^Ad	1.4±0.8^Ac	2.5±0.2^Ab	3.1±0.1^Ab	27.9±0.4^Aa
	MP-Control	0.0±0.0^Ac	0.1±0.1^Bbc	0.3±0.1^Bb	0.3±0.1^Bb	2.4±0.2^Ba
	ML-HHP	0.0±0.0^Ac	0.1±0.1^Bc	0.4±0.1^Bb	0.5±0.2^Bb	2.1±0.2^Ba
	MP-HHP	0.0±0.0^Aa	0.1±0.1^Ba	0.1±0.1^Ca	0.1±0.1^Ca	0.1±0.1^Ca

¹⁾ML-Control, the control packaged in a multilayer film bag.
²⁾MP-Control, the control packaged in a micro-perforated film bag.
³⁾ML-HHP, high hydrostatic pressure-treated sample packaged in a multilayer film bag.
⁴⁾MP-HHP, high hydrostatic pressure-treated sample packaged in a micro-perforated film bag.
⁵⁾Each value is mean±SD.
⁶⁾Mean values in the same column (A and B) or row (a-d) followed by different letters are significantly different according to Duncan’s multiple range test (p<0.05).