The result means that color of the BP type indicator turned from initially blue to finally light
green, and that of the MR type turned from light orange to red. For the packages of kimchi during storage at 10°C and 20°C, color of the indicators also changed with the same pattern as that at 0°C, although the rate of the color changes was dierent depending on temperature (data not shown). The color changes of the indicators were probably caused by the combined function of calcium hydroxide and chemical dye incorporated. A mechanism for the color change of the indicators was previously proposed