Table 4. Total aerobic bacteria and mold counts of paprika packaged with functional film during storage at 10°C

Storage period (days)	Total aerobic bacteria counts (log CFU/g)			Total mold counts (log CFU/g)
Storage period (days)	CT¹⁾	PP	EO 0.5	CT	PP	EO 0.5
0	4.35±0.89²⁾^NS4)	4.35±0.89^NS	4.35±0.89^NS	2.38±0.32^NS	2.38±0.32^NS	2.38±0.32^NS
7	5.10±0.91^a³⁾	5.16±0.76^aB	4.86±0.81^c	3.30±0.63^a	3.16±0.87^aB	2.36±0.32^c
14	4.59±1.06^a	4.52±1.13^b	3.95±0.85^c	3.20±0.55^a	3.11±0.64^aB	2.42±0.20^c
21	3.09±1.00^c	3.42±1.11^a	3.30±1.09^b	2.56±0.20^c	3.20±0.25^a	2.75±0.10^b

CT, corrugated box; PP, polypropylene film 50 μm; EO 0.5, essential oil of A. princeps 0.5%.
Each value represented mean±standard error of three individual experimental results (n=3).
Statistical difference within rows of each experiment by Duncan’s multiple range test (p<0.05).
NS, not significantly different at p<0.05.