Effect of Electrolyzed Oxidizing Water and Chlorinated Water Treatments on Strawberry and Broccoli Quality

Hung, Yen‐Con; Bailly, Damien; Kim, Chyer; Zhao, Yong; Wang, Xichang

doi:10.1111/j.1745-4557.2010.00345.x

Cited by 27 publications

(15 citation statements)

References 40 publications

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“…Untreated samples and samples treated with 25 mg/L ClO 2 , had the higher weight loss than other treated fruit during storage. It is possible to speculate that high concentration of ClO 2 oxidized the cell wall polymers and led to high water loss (Hung et al, 2010). Concentrations of 16 mg/L and 20 mg/L reduced the weight loss significantly at the end of the storage.…”

Section: Weight Lossmentioning

confidence: 99%

The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality

Colgecen

Aday

2015

Postharvest Biology and Technology

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Section: Weight Lossmentioning

confidence: 99%

The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality

Colgecen

Aday

2015

Postharvest Biology and Technology

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“…Bacterial counts on strawberry increased slightly to 2.5 log cfu/g after cold storage for 3 to 6 days; however, fungal counts did not increase after cold storage for 6 days. From a microbiological standpoint, our results for the bactericidal effects of SAHW on strawberry may contribute to the quality studies by Hung et al (2010); they reported that treatment of strawberries with EW (55 mg/L available chlorine, 5 min) resulted in no significant differences in color, shear force, weight loss, decay or chemical properties as compared with tap water. They also found that calcium hypochlorite treatment (100 mg/L available chlorine, 5 min) had greater negative effects on quality characteristics of strawberries than EW in terms of weight loss, shear force and decay.…”

Section: Discussionmentioning

confidence: 68%

Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles

Soli

Yoshizumi

Yamakawa

et al. 2011

FSTR

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Combined sequential treatment using 100 mg/L sucrose monopalmitate solution under microbubble generation and soaking in slightly acidic hypochlorous water containing 30 mg/L available chlorine for 5 min at 50℃ was tested for decontamination of ginger, Japanese ginger, perilla, parsley, Welsh onion and cucumber, and at 20℃ for strawberry. Viable bacterial count was reduced by about 2 log cfu/g in perilla, parsley, and Welsh onion. Ginger, parsley and Welsh onion maintained viable counts of less than 5 log cfu/ g during 6 days of subsequent cold storage at 6℃. Viable count for cucumber decreased by only 1 log cfu/ g after combined treatment, and increased to 5.5 log cfu/g after storage for 6 days at 6℃. For decontamination of strawberry, as 50℃ treatment with SAHW damaged the surface, the treatment was performed at 20℃. After combined sequential treatment, viable bacterial count decreased from 4.5 to 2.0 log cfu/g, and increased slightly to 2.5 log cfu/g after storage at 6℃ for 6 days. Fungal count for strawberry also decreased from 4.9 to 2.3 log cfu/g immediately after treatment and did not increase after storage for 6 days. These results indicate the great potential of this approach in sanitization of fresh fruits and vegetables.Keywords: slightly acidic hypochlorous water, sucrose fatty acid ester, microbubble, non-thermal decontamination, sanitization, electrolyzed water, fresh produce *To whom correspondence should be addressed. E-mail: tmiyamot@agr.kyushu-u.ac.jp IntroductionPathogenic bacteria can contaminate raw agricultural produce through various pathways; therefore, there is a need for effective decontamination of fresh produce. In Japan, 2007 statistics by the Japanese Ministry of Health, Labour and Welfare reported an estimated 1000 outbreaks of food-borne illnesses comprising about 4,000 cases associated with composite ready-to-eat foods and about 1000 cases associated with vegetables and vegetable products (Koide et al., 2009;Soli et al., 2010a). Decontamination of produce plays an important role in the preservation of food quality and safety of consumption (Nguyen-The and Carlin, 1994). Unfortunately, the 'fresh' nature of produce restricts the use of thermal decontamination (Soli et al., 2010a). Washing produce with tap water cannot completely remove pathogenic and naturally occurring microorganisms, and although sodium hypochlorite solution (100 − 200 mg/L available chlorine) is the most commonly used disinfectant, it is inactivated by organic materials and can lead to the formation of potentially carcinogenic and teratogenic trihalomethanes and haloacetic acids (Keskinen et al., 2009). Therefore, the development of new non-thermal sterilizers such as electrolyzed water (EW) is necessary to control pathogenic bacteria on fresh produce (Guentzel et al., 2008). Among the types of EW developed, slightly acidic hypochlorous water (SAHW) has attracted attention in response to washing and sanitizing treatments for the removal or inactivation of food-borne pathogens (Doi et al., 1998;Koide et al., 2009...

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“…This has motivated researchers to develop alternative pre-treatment strategies (Fenik et al, 2011). This include thermal or non-thermal treatments such as, hot water and electrolyzed water, which have emerged as a safe and effective techniques (Ferri et al, 2016;Hung et al, 2010;Usall et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Alternative postharvest pre-treatment strategies for quality and microbial safety of ‘Granny Smith’ apple

Nyamende

Domtchouang

Belay

et al. 2021

Heliyon

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Over the years, chemical pre-treatments have been used intensively to maintain apple quality and reduce decay during postharvest. This conduct has been reported to have a negative impact on environment and human health. This study aimed to investigate alternative approaches such as hot water (HW) and electrolyzed water (WE) treatments for decay management of 'Granny Smith' apples. Two different sets of experiments were set up for this study. In experiment 1, the effects of HW treatment (45 C) under varying dipping durations (5, 10 and 15 min) on physicochemical quality of apple were investigated. In experiment 2, the curative efficacy of slightly alkaline electrolyzed water (SAl-EW) (50, 100, 200, 300, 400 and 500 mg L À1 ) against Botrytis cinerea was investigated. Hot water treatment duration (15 min) had beneficial effects on flesh firmness, fruit colour, total soluble solid (TSS) and titritable acidity (TA) by the end of the storage. In contrast, a significant reduction in fruit weight and TA values (p < 0.05) were observed in control fruit. The SAl-EW treatments against B. cinerea resulted in a significant reduction in lesion zones compared to the untreated control fruit. Curative efficacy was most effective at concentrations of 200-500 mg L À1 for 5 C and 300-500 mg L À1 for 24 C. These findings suggest the potential of combining lower concentrations of SAl-EW with other hurdle techniques for better preservation of fresh apples.

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Effect of Electrolyzed Oxidizing Water and Chlorinated Water Treatments on Strawberry and Broccoli Quality

Cited by 27 publications

References 40 publications

The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality

The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality

Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles

Alternative postharvest pre-treatment strategies for quality and microbial safety of ‘Granny Smith’ apple

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