Electrolyzed Water
What is Electrolyzed Water?
Electrolyzed water (EW) is an environmentally friendly disinfectant produced by electrolyzing a dilute salt solution, typically sodium chloride (NaCl), resulting in a mixture of hypochlorous acid (HOCl) and sodium hydroxide (NaOH). This solution exhibits potent antimicrobial properties, making it effective against a broad spectrum of pathogens, including bacteria, viruses, and fungi. EW offers several advantages for fruit and vegetable sanitation:
- Effective Microbial Reduction
- Pesticide Residue Mitigation
- Maintenance of Quality Attributes
- Environmental Sustainability
The utilization of EW in the post-harvest treatment of fruits and vegetables represents a promising approach to enhancing food safety and quality, aligning with sustainable and health-conscious food processing practices.
Our research project on
Post-harvest treatment of tomatoes using EW
Supported by the Specialty Crop Block Grant Program from the USDA and the Alabama Department of Agriculture and Industries, we have assembled an interdisciplinary team to optimize preharvest and postharvest bacterial control measures, enhancing the quality and safety of tomatoes grown in Alabama. Our team includes Dr. Hung King Tiong, Assistant Professor at the University of West Alabama; Dr. Libo Tan, Associate Professor; and Dr. Lingyan Kong, Associate Professor at the University of Alabama. For more information, please also visit Dr. Tiong’s Food Microbiology Lab Facebook page.
Effective Microbial Reduction
EW treatment effectively reduced pathogen count (e.g., E. coli)
Maintaining Physical
Quality
EW treatment resulted in no significant change in fruit hardness and color.
Maintaining Nutritional Quality
EW treatment had no significant effect on nutrient contents.
This research project is supported by
