. 2019 Feb 6;7(3):1043–1052. doi: 10.1002/fsn3.937

Table 2.

Total bacteria count (CFU/g) of fresh‐cut cucumber stored at 5°C for 12 days

Bacterial count (log CFU/g)	Storage period (days)
Treatment	0	3	6	9	12
0CC	3.29 ± 0.04^a	3.51 ± 0.39^c	3.71 ± 0.08^e	4.20 ± 0.08^e	5.19 ± 0.13^d
0CN	3.29 ± 0.04^a	3.31 ± 0.24^c	3.59 ± 0.10^e	3.68 ± 0.55^de	3.81 ± 0.13^c
0CA	3.29 ± 0.04^a	2.98 ± 0.04^bc	3.07 ± 0.08^e	3.28 ± 0.07^c	3.67 ± 0.05^bc
1CC	3.29 ± 0.04^a	2.76 ± 0.50^bc	2.85 ± 0.05^d	3.34 ± 0.04^d	3.12 ± 0.37^b
1CN	3.29 ± 0.04^a	1.42 ± 0.10^ab	1.99 ± 0.06^bc	2.74 ± 0.08^c	2.81 ± 0.36^ab
1CA	3.29 ± 0.04^a	1.26 ± 0.80^a	1.68 ± 0.06^b	2.54 ± 0.02^b	2.35 ± 0.00^ab
2CC	3.29 ± 0.04^a	2.13 ± 0.83^bc	2.43 ± 0.16^d	2.62 ± 0.17^bc	3.02 ± 0.17^b
2CN	3.29 ± 0.04^a	1.83 ± 0.65^b	2.20 ± 0.29^c	2.59 ± 0.21^bc	2.59 ± 0.06^ab
2CA	3.29 ± 0.04^a	1.00 ± 0.00^a	1.42 ± 0.17^a	1.49 ± 0.78^a	2.12 ± 0.34^a

Where 0C, 1C, and 2C represents 0%, 1%, and 2% chitosan concentration respectively, and C, N, and A represents control (air‐based), N (nitrogen‐based), and A (argon‐based) MAP, respectively. Values in the same column with different superscripts are significantly different (p < 0.05).