Table 4. The number of bacteria, yeast and mold in dried onion slices by various pretreatment methods during storage (log CFU/g)

Sample1)	Bacteria			Yeast and mold
	Storage period (week)
	0	4	8	0	4	8
RAWO	1.58±0.292)aA	4.81±0.05cB3)	7.17±0.02dC	1.53±0.10aA	5.08±0.03dB	7.46±0.26dC
CONO	2.21±0.28bA	2.59±0.66bAB	3.28±0.11cC	2.27±0.20bcA	3.40±0.33cB	2.31±0.15abA
BLO	2.44±0.12cB	1.87±0.09aA	2.02±0.10aA	2.46±0.25cA	2.47±0.48bA	2.50±0.05bA
STO	2.39±0.11cA	2.38±0.13abA	2.21±0.29abA	2.79±0.03dB	2.06±0.10abA	2.93±0.03cC
WWO	1.88±0.08abA	2.07±0.55abA	2.22±0.12abA	2.22±0.16bcA	3.17±0.18cB	2.13±0.24aA
CWO	1.47±0.04aA	2.42±0.20abB	2.35±0.05bB	2.74±0.09dB	2.34±0.20abA	2.83±0.09cB
RAWG	2.57±0.04cA	4.54±0.03dB	5.25±0.04dC	3.77±0.34dA	4.44±0.02dB	5.00±1.08d
CONG	1.78±0.76bA	2.67±0.02cA	2.18±0.20bA	1.95±1.09bcA	2.71±0.16cAB	3.45±0.00cB
BLG	1.52±0.09abAB	1.47±0.06bA	1.83±0.26abB	1.41±0.07abA	1.90±0.30cAB	2.09±0.36abB
STG	1.07±0.08aA	0.98±0.04aA	1.63±0.16aB	0.87±0.20aA	1.03±0.01aA	2.18±0.07abB
WWG	1.05±0.04aA	0.95±0.04aA	1.40±0.46aA	0.92±0.03aB	0.68±0.07aA	2.01±0.06aC
CWG	1.60±0.10abA	1.66±0.01bA	1.54±0.25aA	2.07±0.02bcB	1.57±0.03bA	1.32±1.21aA

Shown in Table 1.
Each value is expressed as the mean±standard deviation (n=3).
Means followed by different letters within the column (^a-d) and different letters within the row (^A-C) are significantly different (p<0.05).