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Fig. 2 | Environmental Microbiome

Fig. 2

From: Seasonality, shelf life and storage atmosphere are main drivers of the microbiome and E. coli O157:H7 colonization of post-harvest lettuce cultivated in a major production area in California

Fig. 2

Shelf life in lettuce cultivars DA and TT under MAP storage conditions. a Representative images of fresh-cut lettuce of each cultivar at midpoint of storage at 6 °C. b Box plots of deterioration levels on a scale of 0–10 displayed by both cultivars at mid- and endpoint of storage at 24 °C and 6 °C. Data represent all samples across five experiments including different locations and seasons. Red dots and * represent means and significant difference in the means between cultivar DA and TT at a given sampling point (24 °C: Student’s t test, P < 0.0001; 6 °C: Mann–Whitney test, exact P < 0.0001). c Table of mean decay ratings in cultivars DA and TT per harvest season under each storage temperature. Values represent the average for all samples at mid- and endpoint of storage. Different letters under a given temperature indicate a significant difference between spring and fall lettuce within a given cultivar (Mann–Whitney test with exact P value on Logit-transformed decay ratings, with values of zero replaced with 0.01 before transformation; P < 0.05)

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Environmental Microbiome

ISSN: 2524-6372