Figure 1

The quantity of Pectobacterium carotovorum ssp. carotovorum cells recovered from napa cabbage (A) and water content of cabbage samples (B). Healthy napa cabbage stored at 5 °C (F1), healthy napa cabbage stored at 30 °C (F2), napa cabbage inoculated with PCC and stored at 5 °C (P1), and napa cabbage inoculated with PCC and stored at 30 °C (P2).