The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)

Wang, Liping; Xia, Qiang; Huang, Peng; Li, Yunfei

doi:10.7763/ipcbee.2016.v95.10

Cited by 5 publications

(10 citation statements)

References 14 publications

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“…El agua electrolizada presenta un elevado potencial óxido reducción y presencia de ácido hipocloroso, estas propiedades hacen que exhiba actividad antimicrobiana contra diferentes tipos de virus, bacterias y hongos (Buck et al, 2002;Huang et al, 2008). En el caso de hongos, el agua electrolizada ha mostrado efectividad sobre Aspergillus flavus y Aspergillus parasticus, Penicillium digitatum, P. expansum, Botrytis cinerea, Monilinia fructicola, Helminthosporium sp., y Phytophthora parasitica (Buck et al, 2002;Mueller et al, 2003;Whangchai et al, 2010;Hou et al, 2012;Zhang et al, 2012;Ding et al, 2015;Rahman et al, 2016;Wang et al, 2016).…”

Section: Introductionunclassified

“…El agua electrolizada acida tiene un fuerte efecto antimicrobiano debido a su bajo pH (2-4), alto potencial oxido reducción y a sus activos oxidantes como el ácido hipocloroso. No obstante, presenta algunas desventajas, es potencial mente corrosiva para los equipos utilizados en los procesos e irritante para las manos, y presenta una vida corta de almacén debido a la pérdida de cloro, ya que a este pH bajo, el Cl2 disuelto en gas puede rápidamente perderse por efecto de la volatilización, pudiendo afectar de manera adversa la salud humana y medioambiente (Abadias et al, 2008;Guentzel et al, 2008;Rahman et al, 2010;Wang et al, 2016).…”

Section: Introductionunclassified

“…Por otra parte, el agua electrolizada neutra, conocida también como agua electrolizada ligeramente acida, es una solución con pH entre 6-8, en la cual los principales agentes biocidas son el HOCI, CIO -, HO2 y O2. Debido a su pH neutro es más estable, ya que la pérdida de cloro se reduce significativamente; además, contribuye a la no corrosión de superficies metálicas y minimiza los daños potenciales a la salud humana y el medio ambiente (Landa-Solís et al, 2005;Deza et al, 2005;Luo y Oh, 2015;Wang et al, 2016). Con base a lo anterior, el agua electrolizada es una alternativa potencial para el control de hongos fitopatógenos de importancia agrícola, sin que se or adverse effects on the quality of food products (Abadias et al, 2008;Rahman et al, 2016).…”

Section: Introductionunclassified

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Actividad esporicida de la solución electrolizada con ph neutro en hongos de importancia postcosecha

Jaimes

Barajas²,

López

et al. 2017

Remexca

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El agua electrolizada con pH neutro (7.0) es un novedoso agente antimicrobiano, que tiene efecto en una gran variedad de microorganismos, seguro para los seres humanos y el medio ambiente. Se determinó la eficacia del agua electrolizada de súper oxidación con pH neutro (SES) en la reducción de la germinación de esporas y desarrollo del tubo germinativo en hongos de importancia postcosecha. Una suspensión de 8X107esporas·mL-1 de los hongos Botrytis cinerea aislado de zarzamora, Colletotrichum gloeosporioides aislado de mango, guayaba y lichi, Fusarium solani aislado de chile y estevia, Monilinia fructicola aislado de durazno, Penicillium digitatum aislado de limón mexicano y limón persa, Penicillium sp. aislado de papaya y Rhizopus stolonifer aislado de yaca y guanábana, estuvieron en contacto con la SES por 5 minutos a concentraciones de 3, 5, 6, 8, 18, 24, 27, 29, 36 y 43 ppm de cloro libre, y agua destilada estéril (testigo). Las esporas se sembraron en medio de cultivo papa dextrosa agar (Bioxon®); las evaluaciones se realizaron a las 24 y 48 horas posteriores a la siembra. La inhibición del 100 % en la germinación de esporas y longitud del tubo germinativo de Botrytis se observó en el rango de concentración de 18-43 ppm, Colletotrichum (6-43 ppm), Fusarium (6-43 ppm), Monilinia (8 y 24-43 ppm), Penicillium (18-43 ppm), Rhizopus aislado de guanábana (5-24 y 29-43 ppm) y Rhizopus de yaca (18-43 ppm). Los resultados sugieren que la SES podría ser utilizada como alternativa de control de hongos postcosecha.

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Section: Introductionunclassified

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Actividad esporicida de la solución electrolizada con ph neutro en hongos de importancia postcosecha

Jaimes

Barajas²,

López

et al. 2017

Remexca

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“…In addition, the cutting or slicing process of the vegetables would disrupt the surface cells and cause injury to the tissue, thereby eliminate the natural barriers to pathogen colonization [4]. The wounded vegetables triggers the production of ethylene, stimulating the deteriorative responses such as aging and cell death [5]. As for yam bean, the common spoilage signs include browning, softening and texture loss, whereby this can lead to wastage and financial loss for the processors.…”

Section: Introductionmentioning

confidence: 99%

Cooling Load Calculation for Efficient Cold Storage of Fresh-Cut Yam Bean

Yuzainee¹,

Zafira²,

Nurulnadiah³

2019

IJRTE

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Fresh-cut yam beans are highly perishable and required to be stored in a cold room that is maintained at 5°C and relative humidity of 90%. Nonetheless, the cold storage can be an unnecessarily high energy user if the refrigeration equipment is not selected appropriately to match the actual cooling load. This is not favorable for the fresh-cut processors that are mostly small and medium enterprises (SMEs). In this study, the design of cold storage for the fresh-cut yam bean was presented to comply the necessary requirement by food manufacturing standard. Based on the design, the correct calculation of the cooling load by considering all the possible heat sources was performed. The resulted cooling load was 53239.30 kW with 36% heat load sourced from fresh-cuts, 22% from transmission, 18% from infiltration, and the rest from workers, lighting, ventilation and defrosting. The designated cold storage for 240 kg fresh-cuts has the dimension of 4.9 x 2.5 x 3 m in length, width and height and accommodates adequate space for the workers and necessary equipment as well as features to minimize heat gains. The required refrigeration capacity was 3.33 kW and serve as basis for the selection of refrigeration equipment.

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“…AEW was developed in Japan [2]. Its advantages over other cleaning agents include effective disinfection, easy operation, low cost and low environmentally impact [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of Acidic Electrolyzed Oxidizing Water Treatments on the Control of Postharvest Disease and Pathogenesis Related Protein Production in Pineapple Fruit

Whangchai¹,

Khayankarn²,

Uthaibutra³

2017

JOAAT

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This study evaluated the effectiveness of acidic electrolyzed oxidizing water (AEW), to control Fusarium sp. which causes postharvest disease of de-crowned pineapple cv. Phu Lae. The growth inhibition of Fusarium sp. in vitro was observed with AEW with avarious concentration with free chlorine at 100, 200 and 300 ppm. AEW treatment of 300 ppm was the most effective to suppress the growth of Fusarium Additionally, the AEW treatments enhanced the pathogenesis realated protein (PRs) β-1, 3-glucanase (EC 3.2.1.6) and chitinase (EC 3.2.1.14) activities after inoculation, which play important roles in plant defense responses. The increased activities of the enzyme were probable because the defense response to wide aray to stress including wounding and inoculating with Fusarium and treatment of AEW. Application of AEW enhances resistance of the pineapple fruit to fungal pathogens and has no effect on fruit's quality. 

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The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)

Cited by 5 publications

References 14 publications

Actividad esporicida de la solución electrolizada con ph neutro en hongos de importancia postcosecha

Actividad esporicida de la solución electrolizada con ph neutro en hongos de importancia postcosecha

Cooling Load Calculation for Efficient Cold Storage of Fresh-Cut Yam Bean

Effect of Acidic Electrolyzed Oxidizing Water Treatments on the Control of Postharvest Disease and Pathogenesis Related Protein Production in Pineapple Fruit

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