Table 1.
Change in the populations of preexisting microorganisms in Prunus mume fruit dur ing storage at 4°C (unit: log CFU/g)

Microorganism	Treatment	Storage time (day)
		0	1	3	5	7
		Total aerobic bacteria	Control	4.26±0.52Aa2)	4.28±0.16Aa	4.33±0.05Aa	4.49±0.07Aa	4.55±0.07Aa
Water washing	3.94±0.14Ab		4.01±0.15Bb	4.08±0.08Bb	4.26±0.09Ba	4.32±0.10Ba
Citric acid (0.5%)	2.65±0.04Bc		2.72±0.17Dbc	2.83±0.16Db	3.01±0.04Da	3.11±0.06Da
Tween 20 (0.1%)	2.91±0.37Bb		2.93±0.16Cb	3.08±0.07Cab	3.19±0.04Cab	3.28±0.08Ca
Citric acid + T 201)	2.06±0.10Ca		2.06±0.11Ea	2.09±0.10Ea	2.16±0.15Ea	2.22±0.17Ea
Yeast and molds	Control	3.92±0.10Ad	3.98±0.05Acd	4.05±0.07Ac	4.21±0.06Ab	4.39±0.06Aa
	Water washing	3.64±0.04Bd	3.72±0.09Bd	3.82±0.11Bc	4.03±0.08Ab	4.18±0.07Ba
	Citric acid (0.5%)	2.66±0.20Db	2.74±0.25Db	2.86±0.23Dab	3.05±0.24Ca	3.12±0.21Da
	Tween 20 (0.1%)	3.12±0.08Cd	3.21±0.05Cd	3.31±0.07Cc	3.43±0.09Bb	3.54±0.08Ca
	Citric acid + T 20	2.22±0.07Ec	2.27±0.08Ec	2.33±0.06Ebc	2.42±0.10Db	2.58±0.03Ea

Citric acid + T 20: Sanitizer mixture of 0.5% citric acid and 0.1% Tween 20
Any means in the same column (A-E) or row (a-d) followed by different letters are significantly (p<0.05) different.