Table 3.

Effects storage time and packaging method on lightness during storage at 4°C.

Storage time (D)	L*
	A	M	P
0	40.72 ± 2.19a	40.92 ± 1.25a	42.91 ± 1.11
6	43.93 ± 1.87b	41.63 ± 2.07a	43.95 ± 1.18
12	45.84 ± 0.84b	45.36 ± 2.18b,c	43.30 ± 1.87
18	42.57 ± 1.49a,b	41.38 ± 0.77a	44.33 ± 0.72
24	ND	43.97 ± 1.32a,c	43.78 ± 0.96
30	ND	43.78 ± 2.53a,c	43.00 ± 0.94
	P values
Treatment	＞0.05
Storage time	＜0.0001
Treatment × storage time	＜0.0001

^a-cValues with different lowercase letters in superscripts, within different storage time, were significantly different (P < 0.05).

A, roast chicken meat under air-packaging; M, roast chicken samples sealed in MAP with CO₂/N₂ (40%/60%); P, roast chicken samples sealed in MAP (CO₂/N₂ = 40%/60%) with 0.5% grape seed extract solution. Error bars represent standard deviations of the mean (n = 3).

Abbreviation: MAP, modified atmosphere packaging; ND, not detected.