Table 4.
The effect of heating temperature and time on the number of aerobic bacteria, coliform, yeast, and mold (log CFU/g) on Actinidia arguta puree
| Temperature (°C) | Time (min) | Aerobic bacteria | Coliform | Yeast | Mold |
| Control | 2.06±0.08a1) | ND2) | ND | 2.06±0.07a |
| 70 | 1 | 2.06±0.06a | ND | ND | 1.96±0.04b |
| 3 | 1.86±0.02ab | ND | ND | 1.92±0.03b |
| 5 | 1.60±0.04bc | ND | ND | 1.80±0.04c |
| 80 | 1 | 1.91±0.06ab | ND | ND | 2.00±0.05ab |
| 3 | 1.76±0.06abc | ND | ND | 1.97±0.06b |
| 5 | 1.28±0.10d | ND | ND | 1.36±0.04e |
| 90 | 1 | 1.71±0.04bc | ND | ND | 1.57±0.04d |
| 3 | 1.47±0.08cd | ND | ND | 1.66±0.03d |
| 5 | 1.56±0.49e | ND | ND | 0.80±0.08f |
Means±SD (n=3) in a row followed by same letter are not significantly different by Duncan’s multiple range test (p<0.05).
ND : not detected.