Summary
Abstract
This study evaluated the potential of near-neutral (pH 6.36.5) electrolyzed oxidizing water (EO water) to inactivate pure cultures of Botrytis cinerea and Monilinia fructicola and to mitigate fungal infection of these organisms on fruit surfaces. Treatment of these organisms, in pure culture, with EO water at concentrations of 25, 50, 75, and 100 ppm total residual chlorine (TRC) and 10 min of contact time resulted in a 6 log10 spores/mL reduction of both organisms. A dip treatment or a dip and daily spray treatment of EO water were used to evaluate its ability to prevent or delay the onof surface infection on fruit during postharvest packaging and in retail shelf environments. A 10 minute dip treatment of surface inoculated peaches (M. fructicola) in EO water prevented infection for 3 days and resulted in a 12.5 incidence of infection and a disease severity rating of 6 after 5 days of storage at 25 C. Dipping of green table grapes inoculated with B. cinerea into EO water prevented infection for 7 days and resulted in a 1 incidence of infection and a disease severity rating of 2 after 10 days of storage at 25 C. A dip and daily spray of peaches with EO water prevented infection for 12 days and resulted in a 10 incidence of infection and a 6 disease severity after 14 days of storage at 25 C. A dip and daily spray of grapes with EO water prevented infection for 24 days and resulted in a 2 incidence of infection and a disease severity rating of 2 after 26 days of storage at 25 C. The results from this study suggest that these solutions may prove to be effective for postharvest sanitation of fruit surfaces prior to packaging and may increase the shelf life of the fruit in commercial settings.
Study details
- Published in: International journal of food microbiology 143.1 (2010): 54-60
- Microbes studied: Fungi, Botrytis cinerea, Monilina fructicola
Source
Source: International journal of food microbiology 143.1 (2010): 54-60
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Fungi (general) |
| Relevant sectors | Agriculture & Livestock, Food Processing, Produce & Packing |
| Publication | International journal of food microbiology, 2010 |
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.