Table 2 Changes of pH in fresh-cut lettuce treated with different sanitizers and stored at 10℃ for 7 days

Sanitizers	Concentration (%)	Storage period (day)
		0	1	2	7
		DW1)	-	5.8±0.12)^a3)^bB4)	5.8±0.2^abB	5.8±0.1^bB	6.0±0.2^aB
CL	0.02	5.8±0.1^abB	5.9±0.1^abB	5.7±0.2^bB	6.0±0.3^aB
F4	1.0	5.6±0.1^abB	5.9±0.1^abB	6.1±0.2^bB	5.3±0.2^aB
	3.0	4.9±0.1^abA	5.3±0.2^abA	5.5±0.1^bA	5.2±0.1^aA
	4.0	4.7±0.1^abA	5.0±0.1^abA	5.2±0.13^bA	5.1±0.2^aA
FPW	1.0	5.8±0.2^abB	6.2±0.2^abB	6.4±0.1^bB	5.7±0.1^aB
	3.0	5.9±0.1^abB	6.0±0.0^abB	6.2±0.2^bB	5.6±0.1^aB
	4.0	6.0±0.1^abB	5.8±0.1^abB	5.9±0.2^bB	5.6±0.3^aB
CC	1.0	5.8±0.2^abB	5.9±0.2^abB	5.8±0.1^bB	5.7±0.2^aB
CT	1.0	5.8±0.1^abB	6.0±0.2^abB	5.7±0.2^bB	5.1±0.4^aB
Ca	0.1	6.1±0.1^abB	6.1±0.4^abB	6.1±0.1^bB	5.2±0.2^aB

DW, distilled water; CL, chlorine (Cl₂) hypochlorite (NaOCl); F4, formular 4^TM; FPW, Fresh produce wash^TM; CC, Cleancol^TM; CT, Chitocol^TM; Ca, calcium oxide.
Values are the means of triplicate±SD.
^a-bMean values with different letters within a row are significantly different p<0.05 by Duncan’s multiple range test.
^A-BMean values with different letters within a column are significantly different p<0.05 by Duncan’s multiple range test.