Table 2. Changes in the total aerobic bacteria of fresh-cut lettuce treated with different thymine extract during storage

Day	Treatment¹⁾
Day	Con	TEA	TEB	TEC	TED
0	4.24±0.12^a²⁾	4.25±0.09^a	4.26±0.07^a	4.22±0.09^a	4.27±0.11^a
1	4.35±0.67^a	4.35±0.16^a	4.38±0.11^a	4.37±0.09^a	4.45±0.09^a
3	4.64±0.12^a	4.69±0.12^a	4.65±0.96^a	4.67±0.13^a	4.60±0.10^a
5	5.24±0.07^a	5.40±0.14^a	5.44±0.19^a	5.38±0.16^a	5.32±0.18^a
7	6.26±0.13^a	6.37±0.07^a	6.40±0.07^a	6.25±0.07^a	6.36±0.07^a

¹⁾Cont, distilled water; TEA, 0.001% (w/v) thyme extract; TEB, 0.005% (w/v) thyme extract; TEC, 0.01% (w/v) thyme extract; TED, 0.05% (w/v) thyme extract.
²⁾Value represent means±SD (n=15). Different letters in the same row indicate significant statistical difference (p<0.05) by Duncan’s multiple range test.