Bacterial diversity of fresh-cut yams

The specific objectives of this study were: (a): to evaluate the ability of EA washing agent and storage time to remove spoilage bacteria and pathogens in the fresh-cut yams, (b): to analyze the effects of EA detergent on bacterial community structure and metabolic function of bacteria of fresh-cut yams, (c): to explore the correlation between the sensory quality of fresh-cut yams and bacterial community. It also helps to build on basic theory knowledge on fresh-cut products processing and its impact on food quality and safety.