The evaluation of electrolysed water as an agent for reducing micro-organisms on vegetables

Abstract

Abstract The efficacy of electrolysed oxidizing water in reducing micro-organisms on vegetables was evaluated. Formation of brown spots on leafy and fruit vegetables could be avoided when they were soaked in acidic electrolysed oxidizing (AC) water for less than 9 and 15 min, respectively. Soaking in alkaline electrolysed (AK) water for 30 min did not affect the appearance of the vegetables. The effectiveness of water or AK water on aerobic plate count (APC) reduction was limited (0.5 log CFU g−1). However, soaking in AC water alone effectively reduced APC values of leafy vegetables and fruit vegetables by 1.0–1.5 log CFU g−1. Soaking in AC water followed by AK water further reduced APC by 0.5 and 0.7 log CFU g−1 on leafy cabbage and green pepper, respectively. Continuous changing of electrolysed water with either shaking or ultrasonication can effectively reduce APC by 2–2.5 log CFU g−1. Electrolysed oxidizing water was significantly more effective than water in eliminating micro-organisms on vegetables.