The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot) | Zendy

Liping Wang | Zendy; Qiang Xia | Zendy; Peng Huang | Zendy; Yunfei Li | Zendy

Open Access

The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)

Author(s) -

Liping Wang,

Qiang Xia,

Peng Huang,

Yunfei Li

Publication year - 2016

Publication title -

international proceedings of chemical biological and environmental engineering

Language(s) - English

Resource type - Journals

ISSN - 2010-4618

DOI - 10.7763/ipcbee.2016.v95.10

Subject(s) - shelf life , food science , chemistry

In order to evaluate slightly acidic electrolyzed water (SAEW) and sodium hypochlorite solution, the washing agents on shelf-life and quality were investigated during 25 days cold storage. The results showed that the specific maximum peak force of lettuce and carrot significantly increased after treated with SAEW, while carrot with sodium hypochlorite solution treatment was not significantly (P > 0.05) increased. Also the shelf-life of lettuce processed with SAEW was prolonged for another 4.5 days. The results indicated that SAEW technology had stronger decontamination ability than sodium hypochlorite with its conveniences.

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