Table 5 Changes of total coliforms 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)	-	2.8±0.22)^b3)^c	3.8±0.3^bc	3.1±0.1^bc	2.5±0.2^bc
CL	0.02	ND4)^a	1.0±0.2^a	2.8±0.2^a	2.8±0.3^a
F4	1.0	_NDabc	3.3±0.3^abc	4.3±0.4^abc	3.2±0.3^abc
	3.0	_NDabc	_NDabc	4.0±0.2^abc	4.0±0.3^abc
	4.0	ND^a	ND^a	ND^a	ND^a
FPW	1.0	ND^ab	1.3±0.2^ab	ND^ab	ND^ab
	3.0	ND^c	4.0±0.3^c	4.0±0.2^c	6.5±0.5^c
	4.0	1.3±0.3^abc	2.8±0.2^abc	_NDabc	2.1±0.2^abc
CC	1.0	2.0±0.2^abc	3.0±0.4^abc	_NDabc	_NDabc
CT	1.0	1.0±0.1^abc	1.5±0.5^abc	ND^abc	2.3±0.2^abc
Ca	0.1	2.8±0.2^c	ND^c	5.2±0.2^c	7.1±0.4^c

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.