Effects of sodium hypochlorite cleaning on microbial diversity and phenotype of fresh-cut onions based on high-throughput sequencing

Abstract

Fresh onion was used as raw material, sodium hypochlorite cleaning was used as the treatment group, and water cleaning was used as the control group. Stored at 4℃, high-throughput sequencing technology was used to compare the microbial succession and phenotype prediction of fresh-cut onion at the 1st, 3rd and 5th day, and to explore the effects of sodium hypochlorite cleaning on the microflora structure and phenotype of fresh-cut onion during storage. The results showed that at the level of family and genus, sodium hypochlorite cleaning had a significant inhibitory effect on Enterobacteriaceae, Enterobacter, Pantoea and Kosakonia. Compared with the control group, the relative abundance of facultative anaerobic, gramnegative and potential pathogenic phenotypes of bacteria in fresh-cut onion after sodium hypochlorite cleaning decreased, while the relative abundance of aerobic, anaerobic and gram-positive phenotypes increased. After cleaning with sodium hypochlorite, it could to some extent reduce the contamination of pathogenic bacteria in fresh-cut onion, thereby improving the quality and safety of fresh-cut onion.