Abstract:The sterilizing effect of individual sodium hypochlorite (NaClO), chlorine dioxide (ClO2) and peracetic acid(PA) on fresh-cut coriander were investigated. The results showed that the most effective disinfectant agent for fresh-cut coriander was ClO2 with the aerobic plate count in the range of (2.08~2.79) lg(CFU/g). NaClO took second place with the range of (1.43~2.29) lg(CFU/g), and peracetic acid(PA) was the weakest disinfectant agent. The results based on single-factor and orthogonal experiments indicated that the optimum conditions for treating fresh-cut coriander with chlorine dioxide were concentration of 60 mg/L, time of 10 min and solution to fresh-cut product ratio of 8 mL : 1 g. Based on 16S rDNA high-throughput sequencing technology, seven bacterial species were isolated and identified from fresh-cut coriander, which were <>iErwinia, Pseudomonas, Aeromonas, Acinetobacter, Rahnella, Rhizobium and Enterobacter. ClO2 could effectively reduce three bacterial species, which were Rhizobium, Acinetobacter, and Aeromonas.
