Table 3 Correlation coefficients between quality factors of spring kimchi cabbage at 90 days cold storage

	Area of holes	Weight loss	Trimming loss	Mold incidence	Black speck incidence	Midrib brown stain incidence	Soft rot incidence	pH	Brix	Total microbes
Area of holes	1
Weight loss	0.903*	1
Trimming loss	0.222*	-0.184*	1
Mold incidence	-0.841*	-0.951*	0.174	1
Black speck incidence	-0.734*	-0.381*	-0.688	0.326*	1
Midrib brown stain incidence	-0.766*	-0.910*	0.164	0.965*	0.187	1
Soft rot incidence	-0.688*	-0.337*	-0.732	0.329*	*0.963*	0.193	1
pH	-0.855*	-0.958*	0.264	0.948*	0.376	*0.874*	0.304	1
Brix	0.899*	0.990*	-0.161	-0.963*	-0.392-	-0.911-	-0.384-	-0.939*	1
Total microbes	-0.616*	-0.798*	0.372	0.859*	0.124	0.778	0.220	-0.770	0.862*	1

* Value within a column with different superscript letters are significantly different (p<0.05)