Table 2. Total aerobic bacteria, coliform group, mold and yeast of blanched sweet potato Tongchaeru stem affected by various hydrogen peroxide concentration
| H2O2 concentration (%)1) | Total aerobic bacteria (log CFU/g) | Coliform group (log CFU/g) | Mold and yeast (log CFU/g) |
| Raw material | 5.65±0.052) | 4.42±0.06 | 3.69±0.08 |
| 0 | 1.93±0.08 | 1.15±0.17 | ND3) |
| 0.1 | ND | ND | ND |
| 0.2 | ND | ND | ND |
| 0.3 | ND | ND | ND |
| 0.4 | ND | ND | ND |
| 0.5 | ND | ND | ND |
| 0.6 | ND | ND | ND |
| 0.7 | ND | ND | ND |
| 0.8 | ND | ND | ND |
| 0.9 | ND | ND | ND |
| 1.0 | ND | ND | ND |
Samples were blanched in various concentration (0-1.0%) of hydrogen peroxide solutions for 1 min.
All values are mean±SD (n=3).
ND, not detected.