Table 1. Changes in sensory evaluation of fresh-cut lettuce during storage
| Storage period(day) | Co1) | Cl | Na-1 | Na-3 | Na-5 |
| Off flavor | 1 | 2.2±1.42)a3) | 2.1±1.2a | 2.6±1.4a | 2.5±0.9a | 2.7±0.7a |
| 2 | 1.9±0.8a | 2.1±0.9a | 2.5±1.5a | 2.7±1.3a | 2.8±1.5a |
| 3 | 2.5±1.4a | 2.7±1.5a | 2.8±1.6a | 3.0±1.6a | 3.1±1.5a |
| 5 | 2.9±1.4a | 3.4±1.5a | 2.8±1.5a | 3.2±1.3a | 3.3±1.4a |
| Browning | 1 | 1.9±1.6b | 4.3±1.6a | 2.9±1.4b | 2.7±1.1b | 3.0±1.5b |
| 2 | 4.2±1.5a | 4.3±1.7a | 3.7±1.5a | 3.1±1.7a | 3.3±1.3a |
| 3 | 4.5±1.2b | 6.2±1.3a | 4.7±1.3b | 3.2±1.1c | 2.8±1.3c |
| 5 | 4.8±1.4b | 6.5±0.7a | 4.2±1.4ab | 3.8±1.1c | 3.5±1.5c |
| Appearance | 1 | 5.9±1.2a | 2.8±1.1c | 4.0±1.5b | 4.3±1.5b | 4.1±1.5b |
| 2 | 2.9±1.1b | 2.9±1.0b | 3.4±1.0b | 4.3±1.3a | 3.8±1.5ab |
| 3 | 3.6±1.4ab | 1.9±0.8c | 3.0±1.1b | 3.9±1.0a | 4.9±1.1a |
| 5 | 2.4±1.1b | 1.6±0.9c | 2.6±0.6b | 3.2±1.1b | 4.3±1.3a |
| Color | 1 | 5.7±1.5a | 2.7±1.1c | 4.1±1.4b | 4.4±1.7b | 4.2±1.5b |
| 2 | 2.9±1.2bc | 2.5±1.0c | 3.5±1.5bc | 4.7±1.6a | 4.0±1.6ab |
| 3 | 3.4±1.5b | 1.7±0.7c | 3.1±0.9b | 4.2±1.1a | 4.9±1.1a |
| 5 | 2.5±1.1bc | 1.8±0.9c | 2.4±0.7bc | 3.1±1.2b | 4.3±1.4a |
| Smell | 1 | 5.5±1.7a | 4.4±1.7b | 4.3±1.5b | 3.9±1.4b | 4.0±1.6b |
| 2 | 4.7±1.2a | 4.5±1.3a | 4.4±1.5a | 1.5±1.3a | 4.2±1.4a |
| 3 | 4.5±1.1a | 3.9±1.2a | 3.9±1.3a | 3.8±0.9a | 3.7±1.1a |
| 5 | 4.0±1.1a | 3.7±0.8a | 4.0±1.2a | 4.3±1.3a | 4.1±1.1a |
| Overallacceptability | 1 | 5.8±1.4a | 3.3±1.9b | 4.2±1.7b | 4.3±1.4b | 4.3±1.3b |
| 2 | 3.1±1.2a | 3.2±1.0a | 3.3±1.2a | 3.9±1.4a | 3.9±1.3a |
| 3 | 3.5±1.1b | 1.9±0.8c | 3.1±0.9b | 3.8±0.9ab | 4.5±1.1a |
| 5 | 2.1±1.0ab | 1.6±0.8c | 2.5±1.0ab | 3.1±1.1b | 4.1±1.5a |
1)Co, distilled water; Cl, sodium hypochlorite; Na-1, 20% mixed natural extract; Na-3, 60% mixed natural extract; Na-5, 100% mixed natural extract.
2)Value represent means±SD (n=3).
3)A-CDifferent letters in the same row indicate significant statistical difference (p<0.05) by Duncan’s multiple range test.