Table 3 Changes of aerobic bacteria in fresh-cut lettuce treated with different sanitizers and stored at 10℃ for 7 days (log CFU/g)

Sanitizers	Concentration (%)	Storage period (day)
		0	1	2	7
		DW1)	-	5.9±0.22)^a3)^B4)	4.1±0.2^aB	7.1±0.1^bB	9.0±0.2^cB
CL	0.02	2.8±0.1^aA	3.3±0.1^aA	3.0±0.3^bA	3.0±0.2^cA
F4	1.0	5.1±0.1^aB	6.9±0.1^aB	7.0±0.2^bB	8.7±0.2^bB
	3.0	3.7±0.3^aAB	4.0±0.4^aAB	6.9±0.1^bAB	9.3±0.1^cAB
	4.0	3.5±0.1^aAB	3.1±0.1^aAB	5.2±0.2^bAB	9.0±0.2^cAB
FPW	1.0	5.9±0.2^aB	7.9±0.2^aB	8.0±0.1^bB	8.0±0.1^cB
	3.0	3.5±0.1^aAB	6.1±0.3^aAB	7.1±0.2^bAB	9.5±0.1^cAB
	4.0	3.4±0.1^aAB	3.1±0.1^aAB	3.0±0.2^bAB	8.7±0.3^cAB
CC	1.0	4.1±0.2^aAB	3.9±0.2^aAB	7.0±0.2^bAB	8.0±0.2^cAB
CT	1.0	3.8±0.1^aAB	3.7±0.2^aAB	6.9±0.2^bAB	9.5±0.3^cAB
Ca	0.1	3.8±0.4^aAB	3.8±6.1^aAB	5.2±0.2^bAB	9.0±0.4^cAB

DW, distilled water; CL, hypochlorite (NaOCl); F4, formular 4^TM; FPW, Fresh produce wash^TM; CC, Cleancol^TM; CT, Chitocol^TM; Ca, calcium oxide.
Values are the means of triplicate±SD.
^a-cMean values with different letters within a row are significantly different p<0.05 by Duncan’s multiple range test.
^A-BMean values with different letters within a column are significantly different p<0.05 by Duncan’s multiple range test.