Table 1
Changes of acidity and pH in fresh-cut onions packed in polyethylene (PE) film or polyethylene/polypropylene (PE/PP) film at 4℃ and 10℃ storages

Packaging	Storage temperature(℃)	Acidity (%) for storage time						pH for storage time
Packaging	Storage temperature(℃)	1day	5days	9days	13days	17days	21days	1day	5days	9days	13days	17days	21days
PE	4	0.175^a2)	0.174^a	0.162^a	0.164^b	0.178^a	0.192^a	5.65^a	5.66^b	5.75^b	5.77^b	5.55^c	5.58^c
PE	10	0.166^a	0.167^a	0.171^a	0.168^b	0.175^a	0.183^ab	5.78^a	5.72^b	5.73^b	5.66^b	5.52^c	5.43^c
PE/PP¹⁾	4	0.179^a	0.160^a	0.175^a	0.197^a	0.173^a	0.170^b	5.73^a	5.73^b	5.75^b	5.74^b	5.78^b	5.86^b
PE/PP¹⁾	10	0.154^a	0.162^a	0.155^a	0.159^b	0.162^a	0.161^bc	5.67^a	5.95^a	6.07^a	6.22^a	6.33^a	6.34^a

¹⁾Fresh-cut onions in PE/PP films were vacuumed at the pressure of 73 cmHg for 2 min.
²⁾Different superscript letters in a column indicate significant differences among samples at p<0.05 (Tukey-Kramer honestly significant difference).