Abstract
Post-harvest treatments of fruits and vegetables can help to reduce the attack of microorganisms especially the presence of pathogenic microorganisms. Alkaline water solutions were used to control of the growth of Botrytis cinerea, Rhizopus stolonifer, Salmonella spp. and Escherichia coli in strawberry (Fragaria x ananassa). Strawberries were inoculated with the microorganisms and afterwards were immersed in alkaline solutions of pH 11, 12 and 13. In vitro microbiological analyses were used to evaluate the presence of the microorganisms after fruit immersion in alkaline solutions, while the disc diffusion method was used to study the inhibition of microorganism growth. According to the results, alkaline solutions at pH 13 can be utilized to control Botrytis cinerea and Rhizopus stolonifer in strawberries. The immersion of strawberries in alkaline solutions at pH 13 for 60 min allowed to control in vitro development of Salmonella spp. and Escherichia coli.
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