Summary
Abstract
Chlorination presents one of the few chemical options available to help manage postharvest decay. Electrolyzed oxidizing (EO) water, containing free chlorine, is the product of a new concept developed by scientists in Japan. The effectiveness of pear (Pyrus communis L.) immersion in EO water on the control of Bot. rot on European pear, cv. La-France, was investigated. Four independent experiments were carried out. A wound was found necessary for infection. Wounded fruit were inoculated with 20 l spore suspension of 5 105 conidia/ml of Botryosphaeria berengeriana, incubated for 4 h, immersed in EO water, and held at 20 C, 90% relative humidity (simulated retail conditions) for ripening and disease development. No chlorine-induced phytotoxicity was observed on the treated fruit. EO water suppressed the incidence and disease severity. The minimum incidence and severity were recorded for a 10-min immersion period. This study revealed that EO water is an effective surface sanitizer.
Study details
- Published in: Food Research International 35.7 (2002): 657-664
- Microbes studied: Botryosphaeria berengeriana
Source
Source: Food Research International 35.7 (2002): 657-664
Conditions tested
| Parameter | Value |
|---|---|
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Food Research International, 2002 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
Applying it
Concentrations in this range are within the adjustable output of every EcoloxTech commercial system, so implementing this protocol is a settings question rather than a procurement one. Where the claim needs to sit on a registered label, see HOCl-AS200, EPA Reg. No. 101112-1.