Washing Efficiency of Acidic Electrolyzed Water on Microbial Reduction and Quality of 'Fuji' Apples
2009
Nimitkeatkai, Hataitip, National Institute of Horticultural and Herbal Science, RDA, Suwon, Republic of Korea | Kim, J.G., National Institute of Horticultural and Herbal Science, RDA, Suwon, Republic of Korea
This study was conducted to investigate the effect of electrolyzed water (EW) on quality and reducing microbial population in washed apples. Apples (Malus × domestica cv. Fuji) were washed separately in strong acidic (pH 2.8) EW and weak acidic (pH 6.5) EW, each containing 50 μLㆍL-¹ free chlorine for 2 and 5 min, and in 50 μLㆍL-¹ chlorinated water and tap water for 5 min. Samples were individually packaged in 50 ㎛ polypropylene film and stored at 10℃ for up to 35 days. Washing in strong acidic EW for 5 min was effective in reducing microbial population. However, apples washed in the EW for 5 min had less hue angle value throughout storage period and lower sensory evaluation score at the end of storage. Strong acidic (2 min dipping) and weak acidic (either 2 or 5 min dipping) EW was as effective as chlorine in reducing microbial growth of apples. No significant differences in color, soluble solid content, pH, and sensorial quality occurred among tap water, chlorine, and weak acidic EW. The results indicated that weak acidic EW could be an alternative sanitizer for washing apples.
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