Table 2.
Changes in pH of serial slightly acidic electrolyzed water (SlAEW)1) treatment for 30 min at 20±1°Cin serial order

Dipping stage	Dipping time (min)	Fresh vegetables
		Leafy lettuce	perilla leaf	endive leaf	Kale leaf
		1^st dipping	0	6.54±0.042)^A3)	6.53±0.05^AB	6.58±0.05^A	6.57±0.04^A
10	6.46±0.02^B		6.48±0.02^BCD	6.51±0.02^BC	6.52±0.04^ABC
20	6.45±0.02^B		6.45±0.04^CD	6.46±0.05^CD	6.46±0.04^C
30	6.45±0.03^B		6.44±0.01^D	6.44±0.02^D	6.45±0.04^C
2^nd dipping	0	6.54±0.06^AB	6.57±0.03^A	6.55±0.01^AB	6.55±0.02^AB
	10	6.48±0.02^BC	6.48±0.01^BCD	6.50±0.01^BCD	6.51±0.02^ABC
	20	6.46±0.01^C	6.45±0.04^BCD	6.46±0.01^CD	6.50±0.04^ABC
	30	6.46±0.02^C	6.46±0.04^D	6.49±0.02^BC	6.50±0.01^ABC
3^rd dipping	0	6.56±0.01^A	6.53±0.03^ABC	6.55±0.02^AB	6.56±0.04^AB
	10	6.51±0.01^BC	6.50±0.01^BCD	6.51±0.02^BC	6.51±0.01^ABC
	20	6.49±0.01^BC	6.46±0.04^BCD	6.48±0.01^BCD	6.49±0.01^BC
	30	6.49±0.02^BC	6.47±0.02^BCD	6.49±0.02^CD	6.49±0.03^BC

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).