Table 1.
Changes in available chlorine concentration of serial slightly acidic electrolyzed water (SlAEW)1) treatment for 30 min at 20±1°Cin serial order (unit: ppm)

Dipping stage	Dipping time (min)	Fresh vegetables
		Leafy lettuce	perilla leaf	endive leaf	Kale leaf
		1st dipping	0	29.75±0.212)A3)	29.95±0.07A	29.90±0.14A	29.85±0.21A
10	27.55±0.35B		28.00±0.28B	28.20±0.28BC	27.35±0.35B
20	26.80±0.42C		26.90±0.57C	27.90±0.14C	26.80±0.71CD
30	26.60±0.57C		26.75±0.78C	26.55±0.49D	26.25±0.35D
2nd dipping	0	29.85±0.21A	29.90±0.14A	29.95±0.07A	29.85±0.21A
	10	28.60±0.28B	28.40±0.71B	28.55±0.49BC	27.85±0.21BCD
	20	27.60±0.14C	27.45±0.07C	27.75±0.78BCD	28.10±0.57BCD
	30	26.65±0.49D	26.80±0.42D	27.10±0.85D	27.10±0.28D
3rd dipping	0	29.60±0.14A	29.85±0.21A	29.80±0.14A	29.70±0.00A
	10	28.80±0.28B	28.70±0.14B	28.30±0.28BC	28.60±0.28B
	20	28.30±0.28BC	28.40±0.42BC	27.55±0.35BCD	28.45±0.07B
	30	27.95±0.35C	27.35±0.49D	27.50±0.14CD	27.30±0.57C

SlAEW has with average 30 ppm of available chlorine, 562±23 of oxidation-reduction potential (ORP) and pH 6.4 at 20±1°C.
Data represent means of eight replications±SD
Values in the row sharing a common letter are not significantly different (p≤0.05).