Application of electrolyzed water in postharvest fruits and vegetables storage: A review

Slightly acidic electrolyzed water combination with antioxidants and fumaric acid treatment to maintain the quality of fresh-cut bell peppers

(2021) Kandasamy Saravanakumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents

(2021) Yurong Ma et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Reduction in chilling injury symptoms by hot electrolyzed functional water treatment may function by regulating ROS metabolism in Satsuma orange fruit

(2020) Fei Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review

(2020) S M Roknul Azam et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of electrolyzed water on fresh-cut eggplant in storage period

(2020) Xianheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of modified (MAP) and controlled atmosphere (CA) storage on the quality and bioactive compounds of blue honeysuckle fruits (Lonicera caerulea L.)

(2020) Ewa Dziedzic et al.   SCIENTIA HORTICULTURAE

Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms

(2020) Wanli Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage

(2020) Yihui Chen et al.   FOOD CHEMISTRY

Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce

(2020) Mariana Cap et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Postharvest precooling of fruit and vegetables: A review

(2020) Yuan Duan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 °C

(2020) Ana Graça et al.   JOURNAL OF FOOD ENGINEERING

Effect of slightly acidic electrolyzed water (SAEW) and ultraviolet light illumination pretreatment on microflora inactivation of coriander

(2020) Yiran Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The degradation of chloroplast components during postharvest senescence of broccoli florets is delayed by low-intensity visible light pulses

(2020) Alejandra Bárcena et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Preharvest or a combination of preharvest and postharvest treatments with methyl jasmonate reduced chilling injury, by maintaining higher unsaturated fatty acids, and increased aril colour and phenolics content in pomegranate

(2020) María E. García-Pastor et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Acidic electrolyzed water treatment delayed fruit disease development of harvested longans through inducing the disease resistance and maintaining the ROS metabolism systems

(2020) Jinyan Tang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of ultrasonic technology in postharvested fruits and vegetables storage: A review

(2020) Qiyong Jiang et al.   ULTRASONICS SONOCHEMISTRY

Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism

(2019) Lin Zhao et al.   FOOD CONTROL

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

(2019) Yuanyuan Pan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism

(2019) Wanli Zhang et al.   FOOD CHEMISTRY

Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of ‘Jiancui’ jujube

(2019) Xiaojuan Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit

(2019) Wanli Zhang et al.   FOOD CHEMISTRY

Development of antioxidant chitosan film with banana peels extract and its application as coating in maintaining the storage quality of apple

(2019) Wanli Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways

(2019) Fang Wei et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

UV treatment improved the quality of postharvest fruits and vegetables by inducing resistance

(2019) Wanli Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

(2019) Chen et al.   Foods

Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment

(2019) Qin Liu et al.   FOOD CONTROL

Disinfection of Bacillus cereus biofilms on leafy green vegetables with slightly acidic electrolyzed water, ultrasound and mild heat

(2019) Mohammad Shakhawat Hussain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrolysed water and salt solutions can reduce green and blue molds while maintain the quality properties of ‘Valencia’ late oranges

(2019) Khamis Youssef et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Microbial decontamination system combining antimicrobial solution washing and atmospheric dielectric barrier discharge cold plasma treatment for preservation of mandarins

(2019) In Hee Bang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effectiveness of electrolyzed oxidizing water treatment in removing pesticide residues and its effect on produce quality

(2018) Hang Qi et al.   FOOD CHEMISTRY

Escherichia coli and Cronobacter sakazakii in ‘Tommy Atkins’ minimally processed mangos: Survival, growth and effect of UV-C and electrolyzed water

(2018) David Santo et al.   FOOD MICROBIOLOGY

Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts

(2018) Lizhen Li et al.   FOOD RESEARCH INTERNATIONAL

Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolism

(2018) Yihui Chen et al.   FOOD CHEMISTRY

Efficacy of electrolyzed water, chlorine dioxide and photocatalysis for disinfection and removal of pesticide residues from stone fruit

(2018) Hector Calvo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Employing exogenous melatonin applying confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12 giving rise to promoting endogenous polyamines, proline, and nitric oxide accumulation by triggering arginine pathway activity

(2018) Morteza Soleimani Aghdam et al.   FOOD CHEMISTRY

The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms

(2017) Shujuan Wu et al.   Food and Bioprocess Technology

Growth of Escherichia coli , Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on ‘Rocha’ fresh-cut pears

(2017) Ana Graça et al.   FOOD CONTROL

Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

(2017) Charles Nkufi Tango et al.   FOOD MICROBIOLOGY

Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root

(2017) Huiying Li et al.   JOURNAL OF FOOD SAFETY

Effect of calcium dissolved in slightly acidic electrolyzed water on antioxidant system, calcium distribution, and cell wall metabolism of peach in relation to fruit browning

(2017) H. H. Zhi et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage

(2017) Yihui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

(2016) SME Rahman et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effectiveness of Neutral Electrolyzed Water on Incidence of Fungal Rot on Tomato Fruits (Solanum lycopersicum L.)

(2016) ALFONSO VÁSQUEZ-LÓPEZ et al.   JOURNAL OF FOOD PROTECTION

Control of Colletotrichum fructicola on strawberry with a foliar spray of neutral electrolyzed water through an overhead irrigation system

(2016) Yoshihiko Hirayama et al.   JOURNAL OF GENERAL PLANT PATHOLOGY

Removal of six pesticide residues in cowpea with alkaline electrolysed water

(2016) Yongtao Han et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of electrolyzed water for improving postharvest quality of mushroom

(2016) Mehmet Seckin Aday   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of refrigerated storage (12.5°C) on tomato (Solanum lycopersicum) fruit flavor: A biochemical and sensory analysis

(2016) Mónica Ponce-Valadez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Electrolyzed sodium bicarbonate inhibits Penicillium digitatum and induces defence responses against green mould in citrus fruit

(2016) Frida Fallanaj et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Combined effect of antimicrobial coatings, gamma radiation and negative air ionization with ozone on Listeria innocua, Escherichia coli and mesophilic bacteria on ready-to-eat cauliflower florets

(2016) Afia Boumail et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Alternative management technologies for postharvest disease control: The journey from simplicity to complexity

(2016) Michael Wisniewski et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Molecular aspects in pathogen-fruit interactions: Virulence and resistance

(2016) S. Tian et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits

(2015) Tian Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of different electrolyzed water treatments on the quality and sensory attributes of sweet cherry during passive atmosphere packaging storage

(2015) Eda Hayta et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY