To improve microbiological quality of Aster scaber during storage and distribution, hurdle technology with the sanitizers and packaging methods was used. After blanching, total aerobic bacteria of Aster scaber treated with 20% ethanol and 10% NaCl were measured at 2 log CFU/g after 6 days. Total aerobic bacteria of blanched Aster scaber at $100^{circ}C$ were measured at 2 log CFU/g, and the storage at $4^{circ}C$ effectively inhibited the growth of bacteria. Repeated blanching using water with added NaCl at $80^{circ}C$ showed similar microbial growth inhibition compared with treatment at $100^{circ}C$. After vacuum packaging, blanched sample showed 2 log CFU/g of total aerobic bacteria during 10 days (the storage at $4^{circ}C$). Therefore, repeated blanching using the water with added 10% NaCl improved the microbiological quality of Aster scaber. We also found that repeated blanching after vacuum packaging was an effective way for storage and distribution of Aster scaber. In conclusion, blanching two times in the 10% salt water or in vacuum packaging at $80{sim}100^{circ}C$ would be helpful to control the microbes during storage and distribution.