Premium
Activity of Electrolyzed Oxidizing Water Against Penicilium expansum in Suspension and on Wounded Apples
Author(s) -
OKULL D. O.,
LABORDE L. F.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb17872.x
Subject(s) - penicillium expansum , patulin , spore , oxidizing agent , inoculation , food science , chlorine , aqueous suspension , postharvest , chemistry , horticulture , biology , aqueous solution , botany , mycotoxin , organic chemistry
Spores of Penicillium expansum , the primary organism responsible for the occurrence of patulin in apple juice, were exposed to electrolyzed oxidizing (EO) water in an aqueous suspension and on wounded apples. Full‐strength and 50% EO water decreased viable spore populations by greater than 4 and 2 log units, respectively. Although EO water did not prevent lesion formation on fruit previously inoculated with P. expansum , cross‐contamination of wounded apples from decayed fruit or by direct addition of spores to a simulated dump tank was substantially reduced. EO water, therefore, has potential as an alternative to chlorine disinfectants for controlling infection of apples by P. expansum during handling and processing operations.