Fig. 2. Effects of PHMG, PMS, and their combination on sensory color (A), crispness (B), off-odor (C), and flavour (D) of ready-to-eat lettuce. Bars show means and standard deviations, and different letters above the columns indicate significant differences (P < 0.05). PHMG: polyhexamethylene guanidine hydrochloride; PMS: potassium peroxymonosulfate.
