Table 4 Changes of yeasts 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)	-	3.5±0.22)^b3)^c	2.0±0.3^bc	5.0±0.2^bc	2.2±0.1^bc
CL	0.02	ND4)^a	ND^a	ND^a	ND^a
F4	1.0	4.8±0.3^c	4.0±0.2^c	ND^c	7.7±0.4^c
	3.0	1.0±0.3^abc	ND^abc	2.6±0.4^abc	4.1±0.3^abc
	4.0	_NDabc	1.0±0.3^abc	_NDabc	7.0±0.5^abc
FPW	1.0	4.2±0.2^c	5.0±0.4^c	ND^c	8.3±0.2^c
	3.0	ND^a	ND^a	ND^a	ND^a
	4.0	ND^a	ND^a	ND^a	ND^a
CC	1.0	1.0±0.2^ab	ND^ab	ND^ab	1.0±0.2^ab
CT	1.0	ND^a	ND^a	ND^a	NDa
Ca	0.1	ND^a	ND^a	ND^a	ND^a

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.
ND, not detected.