Table 2.

Average and standard deviation for a_w and pH values obtained in ready-to-eat (RTE) salads at 4 °C, 12 °C, and 16 °C throughout the eight days of study.

Storage Temperature		Day 0	Day 4	Day 8
a w	4 °C	0.955 ± 0.001	0.957 ± 0.006	0.962 ± 0.009
	12 °C	0.966 ± 0.001	0.957 ± 0.002	0.971 ± 0.008
	16 °C	0.980 ± 0.002	0.958 ± 0.001	0.963 ± 0.007
pH	4 °C	5.930 ± 0.033	6.113 ± 0.191	6.251 ± 0.561
	12 °C	6.021 ± 0.080	6.427 ± 0.400	6.632 ± 0.554
	16 °C	6.647 ± 0.491	7.309 ± 0.325	7.625 ± 0.167