Open AccessStudy on microbial diversity of fresh-cut potatoes in different storage periods
Author(s) -
Xiangzheng Kong,
Xiguang Chang,
Xiaoyue Feng,
Guicheng Han,
Xiangning Chen
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/565/1/012064
Subject(s) - pantoea , erwinia , biology , flora (microbiology) , shelf life , microorganism , pseudomonas , food science , diversity (politics) , horticulture , bacteria , sociology , anthropology , genetics
In order to extend the shelf life of fresh-cut potatoes, maintain their edible quality, and clarify the flora succession rules in fresh-cut potatoes during storage (4 ° C), this experiment uses PE film natural packaging, and high-throughput sequencing was used to study the On day 0, day 7, and day 14, the microbial diversity was high. The results showed that the dominant bacteria in the samples stored on days 0, 7, and 14 were mainly Pseudomonas, Pantoea, Erwinia, Bucher Buchnera. There is basically no difference in the diversity of microorganisms during different storage periods, but the abundance changes.