Fig. 1. Effects of different organic acids on the naturally occurring microbes on the surface of lettuce. Different letters indicate significant differences (p < 0.05) based on Duncan's multiple range test. Columns represent mean values ± standard deviation. CA: citric acid, MA: malic acid, LA: lactic acid, TA: tartaric acid, SA: succinic acid, PA: propionic acid, AA: acetic acid.
