Salt addition improves the control of citrus postharvest diseases using electrolysis with conductive diamond electrodes
2013
Fallanaj, F. | Sanzani, S.M. | Zavnella, C. | Ippolito, A.
The use of alternative control means to reduce water contamination and postharvest decay of fruit and vegetables is becoming increasingly important to enhance food safety and minimize chemical contamination of fresh produce. In the present investigation, the effects of electrolyzed salt solutions using thin-film diamond-coated electrodes on Penicillium spp. population of citrus fruit wash water and fruit decay were evaluated. Different organic and inorganic salts were tested. Electrolyzed water (EW) in combination with sodium bicarbonate (SBC) resulted the most effective treatment in inhibiting spore germination of Penicillium spp. and among the best in reducing Penicillium rot, with no deleterious effect on the fruits. Commercial trials conducted in packinghouses in Sicily (insular Italy) confirmed that the electrolyzed SBC solution was more effective than the electrolyzed tap water in reducing the population of Penicillium spp. Indeed, in the presence of SBC a 93% reduction of the pathogen population was observed 1 h after the beginning of the electrolysis process, whereas in the absence of the salt similar results were observed only after 7 h. In addition, rot incidence in fruit exposed to electrolyzed SBC solution was reduced by up to 100%, as compared to 70% in the absence of the salt. These results demonstrate that among the range of salts tested, the combination of electrolysis and SBC has a synergic effect and is a promising strategy for controlling postharvest Penicillium decay of citrus fruits.
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