Summary
Abstract
This study was to evaluate the effect of acidic electrolyzed oxidizing water (AEW) on extending the shelf-life of blueberries during postharvest storage. On day 0, two cultivars of blueberries (Brightwell and Camellia) were washed by AEW with available chlorine concentration (ACC) of 48 mg/L at pH 2.8 for 5 min, and then stored at 4 °C until analyzing. Quality attributes of blueberries including firmness, cell wall composition and cell wall degrading enzymes were analyzed on days 0, 3, 6, 9, 12 and 15. Results showed that Brightwell softened faster than Camellia.
Study details
- Published in: Journal of Food Science 77.4 (2012): M206-M211
- Microbes studied: E. coli O157:H7
Source
Source: Journal of Food Science 77.4 (2012): M206-M211
Conditions tested
| Parameter | Value |
|---|---|
| Relevant sectors | Food Processing, Produce & Packing |
| Publication | Journal of Food Science, 2012 |
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.