Acidic Electrolyzed Oxidizing Water Research Articles

Comparative transcriptome and metabolome reveal the role of acidic electrolyzed oxidizing water in improving postharvest disease resistance of longan fruit

Acidic electrolyzed oxidizing water (AEOW) was applied to suppress disease development and maintain good quality of fresh fruit. However, the involvement of AEOW in improving disease resistance of fresh longan remains unknown. Here, transcriptomic and metabolic analyses were performed to compare non-treated and AEOW-treated longan during storage. The transcriptome analysis showed AEOW-induced genes associated with phenylpropanoid and flavonoid biosynthesis. The metabolome analysis found the contents of coumarin, phenolic acid, and tannin maintained higher levels in AEOW-treated longan than non-treated longan. Moreover, the weighted correlation network analysis (WGCNA) was performed to identify hub genes, and a gene-metabolite correlation network associated with AEOW-improved disease resistance in longan was constructed by the co-analysis of transcriptomics and metabolomics. These findings identified a series of important genes and metabolites involving in AEOW-induced disease resistance of longan fruit, expanding our knowledges on fruit disease resistance and quality maintenance at the transcript and metabolic levels.

Acidic electrolyzed oxidizing water delayed the breakdown occurrence in pulp of fresh longan by regulating the metabolisms of respiratory and energy

The efficacy of acidic electrolyzed oxidizing water (AEOW) treatment on the respiratory and energy metabolism during storage of harvested longan and its relationship with pulp breakdown were investigated. Results confirmed that the AEOW treatment exerted a significant inhibitory effect on longan pulp breakdown, with 15.5 % lower pulp breakdown index than the control at 6 d. Compared to the control fruit, the AEOW treatment displayed lower activities of polyphenol oxidase (PPO), ascorbic acid oxidase (AAO), alternate oxidase (AOX), cytochrome C oxidase (CCO), succinate dehydrogenase (SDH), pulp phosphohexose isomerase (PGI), and higher levels of nicotinamide adenine dinucleotide kinase (NADK), glucose-6-phosphate dehydrogenase (G-6-PDH) and glucose-6-phosphate dehydrogenase (6-PGDH). Furthermore, the AEOW treatment increased the amount of NADPH and NADP while decreasing that of NADH and NAD. In terms of energy metabolism, the AEOW treatment maintained higher levels of adenosine triphosphate (ATP), adenosine diphosphate (ADP), energy charge, H+-ATPase, Ca2+-ATPase, and Mg2+-ATPase, but lower content of adenosine monophosphate (AMP). Therefore, the AEOW treatment inhibited respiratory metabolism by decreasing the terminal oxidase activities, tricarboxylic acid cycle (TCA cycle) and glycolytic pathway (EMP), and increasing the pentose phosphate pathway (PPP), which helped to maintain a higher energy status and further led to attenuation of longan pulp breakdown.

Effects of acidic electrolyzed-oxidizing water treatment on the postharvest physiology, storability, and quality properties of navel orange fruit

Postharvest navel oranges are susceptible to fruit spoilage and quality deterioration, which restricts their storage-life and commercial values. Acidic electrolyzed-oxidizing water (AEOW) is a safe, economic and environmentally friendly postharvest treatment method that can maintain the quality of fresh products and prolong their storage life. Effects of AEOW with pH 2.5 and 75 mg/L of available chlorine concentration (ACC) on the storability and quality properties of ‘Newhall’ navel orange fruit during postharvest storage from 0 to 180 d were detected. Compared with the control group, AEOW-treated navel oranges displayed a lower respiration rate and cell membrane permeability, lower occurrence of fruit disease and weight loss, a higher commercially acceptable fruit rate, higher values of L*, b*, C as well as h°, and lower values of a* and citrus color index. Moreover, samples treated with AEOW were able to maintain higher contents of flesh carotenoid, flavonoid, and total phenolics. The AEOW treatment was conducive to maintaining higher fruit firmness and postponing the decomposition of flesh total soluble solids, total soluble sugar, sucrose sugar, reducing sugar, and vitamin C, and maintaining higher titratable acidity of navel oranges during storage. These findings corroborated that the AEOW treatment could be a means for maintaining quality attributes and improving the storability of navel oranges.

The influences of acidic electrolyzed water on quality and bacteria community of fresh-cut jackfruit in storage

Abstract This study evaluated the effects of acidic electrolyzed oxidizing water (AEW) on the quality and bacterial communities of fresh-cut jackfruit during storage. The result showed that AEW treatment, as compared to the CK group (without AEW treatment), could effectively inhibit the browning, maintain higher firmness and higher amounts of total titratable acidity (TTA) (0.21%), sugars (58.30 g/kg), ascorbic acids (28.72 mg/kg) and total phenolics (35.47 mg/kg) of fresh-cut jackfruits, and suppress the decrease of antioxidant ability during 4–8 days of storage. Additionally, the bacterial communities were significantly affected by AEW during storage. In particular, the AEW treated samples showed lower abundance of Pseudomonas and Lactobacillus than the CK group after storage of 8 day. And energy metabolism, nucleotide metabolism has the significantly lower (p < 0.05) relative abundance in the AEW group than in CK group. These results suggested that AEW (pH: 4.2–4.5, ACC: 35–38 mg/L) treatment could maintain the quality of fresh-cut jackfruit during storage. It could be attributed to that AEW treatment affect the growth and metabolism of bacterial communities, resulting in the decrease of nutrients consumption.

Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp

In the present study, common carp (Cyprinus carpio), a highly valuable worldwide commercial fish species, was used as a model. One sample group of fresh, skin-on carp fillets was placed in a bath of acidic electrolyzed oxidizing (AEO) water containing a solution of 100 mg/kg chloride ion concentration for 5 minutes. Another sample group was treated with acidic electrolyzed water and 0.5% lysozyme enzyme solution. Another set of samples were washed after the AEO water treatment. Within the study, a storage test was performed to examine the effect of the new combined treatment on the samples’ shelf-life and quality while kept at 2°C. During the storage period, chemical (chlorate) and microbiological (TVC, mesophilic anaerobic plate count, and Enterobacteriaceae count) tests and sensory evaluation were conducted. The combination of AEO water and lysozyme enzyme showed additional bactericidal efficacy on the surface of the carp fillets, which has never been reported before. Both the AEO water and the combined treatment effectively increased the shelf life of the samples, causing 2.4–3.1 log CFU/g difference compared to the control by the end of the 7-day storage. The measured residual chlorate content exceeded the legal threshold, but washing the samples resulted in values below the theoretical threshold limit. The applied preservation methods did not have an adverse effect on the organoleptic properties of the samples.

Application of closed-loop management in production process of acidic electrolyzed oxidizing water in Central Sterile Supply Department

Objective To improve the management of the production process of acidic electrolyzed oxidizing water (AEOW) , detection of its physiochemical indicators and supply in the Central Sterile Supply Department with the closed-loop management and to ensure that its physiochemical indicators meet the requirement. Methods The current operation process of AEOW generators as well as detection and supply of AEOW in the Central Sterile Supply Department, Children's Hospital, Capital Institute of Pediatrics were analyzed and the existing problems were identified between January and March 2017. The closed-loop management process was developed and implemented according to the existing problems. The satisfaction rate and compliant were compared before and after the management was modified. Results The satisfaction score before the closed-up management (October to December, 2016) was (90.04±11.75) . There were 1 complaint about unsatisfactory physiochemical indicators and 9 complaints about late supply of AEOW. The satisfaction score after the closed-up management (January to March, 2017) was (95.24±5.22) . There was no complaint about unsatisfactory physiochemical indicators and 1 complaints about late supply of AEOW. Conclusions The closed-up management helps to improve the production process of AEOW in the Central Sterile Supply Department, which enables timely feedback and problem-solving, avoids problems and complaints regarding its physiochemical indicators, satisfies clinical needs, and continuously improves the working quality of the Central Sterile Supply Department. Key words: Central Sterile Supply Department; Acidic electrolyzed oxidizing water; Closed-up management; Process improvement

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

This study aimed to investigate the effects of acidic electrolyzed oxidizing water (AEW) treatment on storability and metabolism of reactive oxygen species (ROS) in blueberries cv. ‘Brightwell’ during storage at 4 °C. Results showed that, compared with the control blueberries, AEW treated-blueberries exhibited lower incidence of fruit decay, higher rate of commercially acceptable fruit, higher fruit firmness and skin hardness, and higher anthocyanin and total phenolics contents, along with higher activities of SOD, CAT and APX, higher antioxidant activity, but lower generation rate of superoxide anion and cell membrane permeability. These results demonstrated that AEW treatment for enhancing storability of harvested blueberries during storage may be mediated by regulating ROS metabolism, manifested as AEW increasing ROS scavenging capacity and reducing ROS accumulation, and thereby maintained the structural integrity of cellular membrane, which indicated that AEW treatment was a facile postharvest method for extending the shelf life of harvested blueberries.

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

This study was to evaluate the effect of acidic electrolyzed oxidizing water (AEW) on extending the shelf-life of blueberries during postharvest storage. On day 0, two cultivars of blueberries (Brightwell and Camellia) were washed by AEW with available chlorine concentration (ACC) of 48 mg/L at pH 2.8 for 5 min, and then stored at 4 °C until analyzing. Quality attributes of blueberries including firmness, cell wall composition and cell wall degrading enzymes were analyzed on days 0, 3, 6, 9, 12 and 15. Results showed that Brightwell softened faster than Camellia. AEW treatment slowed down the softening of both cultivars, while it had higher efficacy on delaying the softening of Camellia blueberries than the Brightwell blueberries. In addition, AEW treatment deactivated different cell wall degrading enzymes (CWDEs, polygalacturonase (PG), cellulase and β-galactosidase) and prevented the degradation of cell wall components including Na2CO3-soluble pectin (NSP), hemicellulose and cellulose. These results suggested that AEW treatment can be used as a postharvest technique to delay the softening process of blueberries during storage through lowering CWDEs activities and preventing degradation of cell wall components.

One-Step Cleaning-in-Place for Milking Systems and Mathematical Modeling for Deposit Removal from Stainless Steel Pipeline Using Blended Electrolyzed Oxidizing Water

Cleaning-in-place (CIP) is widely used on dairy farms to clean and sanitize the inner surfaces of milking system components after the milking event is completed. Recently, an increasing number of dairy farms are adopting a one-step CIP process, which combines the alkaline wash and acid wash cycles into one wash cycle. This one-step CIP has the advantage of reducing time, energy consumption, and chemical usage. Electrolyzed oxidizing (EO) water is an emerging technology that produces alkaline and acidic EO water by electrolyzing a dilute sodium chloride solution. Previous studies in our lab have shown that by blending the alkaline EO water with the acidic EO water at a certain ratio, the blended solution can be used as a one-step CIP alternative. Therefore, this study was undertaken to evaluate the deposit removal process during a one-step CIP wash cycle using the already optimized blended EO water solution and a stainless steel surface evaluation simulator. Stainless steel straight pipes were used as testing specimens, and the remaining milk deposit mass on the inner surfaces of the specimens was evaluated. A two-term exponential decay kinetic model was developed for the one-step blended EO water wash; the mathematical model comprises an initial fast deposit removal along with a slow deposit removal throughout the entire one-step wash. The proposed models were in agreement with the experimental data, with acceptable root mean square errors (0.08 mg mg-1 m-2) and low percentage error differences (5.16%). The relative light unit (RLU) reading from the adenosine triphosphate (ATP) bioluminescence method was also used as an indirect evaluation method at every time sampling point during the one-step wash cycle. Furthermore, scanning electron microscopy (SEM) was used to understand the residual deposit morphology on the specimen inner surfaces and qualitatively evaluate the cleanliness of the inner surfaces after the one-step wash. On average, 60% reduction of deposit coverage in the viewing area was observed after the blended EO water one-step wash as compared to after the warm water rinse cycle. Moreover, results showed that at the completion of the blended EO water one-step wash, the specimens could be considered clean, as indicated by the RLU cutoff reading for stainless steel material. Therefore, it is concluded that the developed and validated mathematical model for the blended EO water one-step wash could be used for CIP of the simulator.

Evaluation of Blended Electrolyzed Oxidizing Water-Based Cleaning-in-Place (CIP) Technique Using a Laboratory-Scale Milking System

Abstract. Milk safety is a food safety concern in the U.S., and the cleanliness of on-farm milking systems directly affects raw milk quality. The conventionally accepted four-step procedure for milking system cleaning-in-place (CIP) includes: (1) warm water rinse, (2) alkaline wash, (3) acid wash, and (4) sanitizing rinse prior to the next milking event. Electrolyzed oxidizing (EO) water is an emerging technology that generates acidic and alkaline EO water by electrodialysis of a dilute sodium chloride solution. Previous studies have shown that EO water can be an alternative for conventional milking system CIP, both in pilot-scale milking systems and on commercial dairy farms. Recently, a one-step cleaning process has been adopted on an increasing number of dairy farms that combines the alkaline wash and acid wash to save chemical expenditure, water usage, energy cost, and time. By blending acidic EO water with alkaline EO water, a less corrosive but still effective blended EO water solution can be produced. Therefore, this study was undertaken to evaluate the blended EO water solution for one-step CIP using a pilot-scale milking system and compare the CIP effectiveness and cost with commercial one-step CIP chemicals. A Box-Behnken three-factor response surface method was used to determine the optimal cleaning time, the starting temperature of the blended EO water solution, and the acidic EO water percentage. Two commercial one-step CIP chemicals were used for comparisons of CIP effectiveness and cost. Results showed that a cleaning time of 17 min, a starting temperature of 59°C, and an acidic EO water percentage of 60% in the blended EO water solution could achieve the required 100% CIP performance and was comparable to the commercial one-step cleaning chemicals. Moreover, it was determined that the operating cost of one complete cleaning cycle, including the material cost and energy consumption, using blended EO water was 80% lower than using the commercial one-step cleaning chemicals. Overall, this study demonstrated that blended EO water has potential to be adapted as an alternative for one-step CIP for milking systems and possibility other food processing equipment.

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

Spores of some Bacillus species are responsible for food spoilage and foodborne disease. These spores are highly resistant to various interventions and cooking processes. In this study, the sporicidal efficacy of acidic electrolyzed oxidizing (EO) water (AEW) and slightly acidic EO water (SAEW) with available chlorine concentration (ACC) of 40, 60, 80, 100, and 120 mg/L and treatment time for 1, 2, 3, 4, 5, and 6 min were tested on Bacillus subtilis and Bacillus cereus spores in suspension and on carrier with or without organics. The reduction of spore significantly increased with increasing ACC and treatment time (P < 0.05). Nondetectable level of B. cereus spore in suspension occurred within 2 min after exposure to both EO waters containing 120 mg/L ACC, while only SAEW at 120 mg/L and 2 min treatment achieved >6 log reductions of B. subtilis spore. Both types of EO water with ACC of 60 mg/L and 6 min treatment achieved a reduction of B. subtilis and B. cereus spores to nondetectable level. EO water with ACC of 80 mg/L and treatment time of 3 min on carrier test without organics addition resulted in reductions of B. subtilis spore to nondetectable level. But, addition of 0.3% organics on carrier decreased the inactivation effect of EO water. This study indicated that EO water was highly effective in inactivation of B. subtilis and B. cereus spores in suspension or on carrier, and therefore, rendered it as a promising disinfectant to be applied in food industry.

Preparation of a coated Ti anode for producing acidic electrolyzed oxidizing water

Coated Ti anodes have been prepared for producing acidic electrolyzed oxidizing water (AEOW). To improve the performance of anodes, the influence factors (sintering temperature, heat treatment time and dip-coating times) were systematically explored. The results show that the optimum sterilizing effect of AEOW is obtained in the case of sintering at 450 °C for 1 h with as many dip-coatings as possible. The sintering temperature is a critical factor. A lower temperature leads to better reaction selectivity, whereas a higher temperature results in a longer lifetime. A short heat treatment time leads to inadequate coating oxidation, a long heat treatment time prolongs the lifetime but results in high SEC. Increasing the number of dip-coatings could enhance the coating-substrate adhesion, thus extending the anode lifetime. The electrode prepared by optimization could replace the platinized Ti anode to produce AEOW. AEOW could be used as an effective disinfectant for eliminating Escherichia coli and Staphylococcus aureus. The sterilization ability is based on the combined effect of active chlorine concentration (ACC), low pH and high oxidation–reduction potential (ORP).

Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments

This study discussed the effects of different bacterial concentrations and centrifugations on the antimicrobial efficacy of electrolyzed oxidizing (EO) water on Bacillus subtilis and Escherichia coli O157:H7. Overnight grown bacterial cultures were centrifuged 1 to 3 times and bacterial concentrations were adjusted to approximately 9 (high), 7 (medium), or 5 (low) log10 CFU/mL. Antimicrobial efficacy of acidic EO water (AEW) and neutral pH EO water (NEW) containing 0.25–30 mg/L available chlorine was determined. In order to ascertain the effects of AEW and NEW on targeted pathogens, cellular properties at bio-molecular levels were also studied. The results showed that the susceptibility of both pathogens decreased significantly with increasing bacterial concentrations. AEW with 10, 0.25 and 0.25 mg/L and NEW with 30, 0.5 and 0.25 mg/L available chlorine were needed for high, medium and low bacterial concentrations, respectively to non-detectable levels by direct plating for E. coli O157:H7. B. subtilis was found more resistant to both EO water treatments and only 4.1 and 3.8 log reductions were achieved for AEW and NEW containing 30 mg/L available chlorine. On the other hand, it was observed that as centrifugation time increased, both bacteria became significantly more sensitive to EO water treatments. When centrifugation period increased from 1 to 3 times, additional 2.67 and 3.38 log E. coli O157:H7 reductions were observed for AEW and NEW treatments, respectively. A similar trend was observed for B. subtilis. DNA and protein leakage increased when pathogens were treated by AEW and NEW with increasing available chlorine concentration, but decreased DNA and protein leakage were observed with increased centrifugation times. These results indicate that initial bacterial concentration and the centrifugation time are two important factors and should be carefully considered in chlorine-based antimicrobial efficacy testing.

The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

The bactericidal efficacy of acidic electrolyzed oxidizing water (AC-EW) (pH = 2.30, free chlorine = 38 ppm) and sterile distilled water (DW) on three pathogens (Escherichia coli O157:H7 Salmonella Typhimurium, and Listeria monocytogenes) inoculated on raw trout skin, chicken legs and beef meat surfaces was evaluated. The decontaminating effect of AC-EW and DW was tested for 0 (control), 1, 3, 5 and 10 min at 22 °C. AC-EW significantly (P < 0.05) reduced the three pathogens in the inoculated samples compared to the control and DW. The level of reduction ranged between ca.1.5–1.6 logs for E. coli O157:H7 and S. Typhimurium in the inoculated foods. However, AC-EW exhibited less bactericidal effect against L. monocytogenes (1.1–1.3 logs reduction). AC-EW elicited about 1.6–2.0 log reduction in the total mesophilic count. Similar treatment with DW reduced pathogens load by ca. 0.2–1.0 log reduction and total mesophiles by ca. 0.5–0.7 logs. No complete elimination of the three pathogens was obtained using AC-EW possibly because of the level of organic matter and blood moving from food samples to the AC-EW solution. This study demonstrates that AC-EW could considerably reduce common foodborne pathogens in fish, chicken and beef products.

The antifungal mechanism of electrolyzed oxidizing water against Aspergillus flavus

Fungicidal electrolyzed oxidizing waters (EOW) include neutralized electrolyzed oxidizing water (NEW) and acidic electrolyzed oxidizing water (AcEW). These forms were evaluated against Aspergillus flavus conidia (spores) and mycelia. EOW possessed strong antifungal activities against A. flavus conidia and mycelia due to destruction of the cellular structures of the A. flavus conidium and mycelium. K+ and Mg2+ leakage results from damage to the normal cellular functions of A. flavus conidia and mycelia. Among the physicochemical parameters of EOW, the available chlorine concentration (ACC) is primarily responsible for the EOW antifungal activity. A. flavus can be eliminated by use of AcEW and NEW as a new, alternative method of fungal control that is superior to some current physical methods and to synthetic chemical fungicides.

Optimization and modeling of an electrolyzed oxidizing water based Clean-In-Place technique for farm milking systems using a pilot-scale milking system

Electrolyzed oxidizing (EO) water has been recommended to be used as a cleaning and sanitizing agent for Clean-In-Place (CIP) of on-farm milking systems. The CIP process for milking system with EO water was optimized using a pilot-scale pipeline milking system. The milking system was soiled using raw milk inoculated with four common microorganisms found in milk and cleaned using EO water. The cleaning effectiveness of the EO water treatment was evaluated by ATP bioluminescence test and microbiological analysis through enrichment culture. The effect of different temperatures of the alkaline EO water (45–75°C) and acidic EO water (25–45°C) were investigated. A generalized mathematical model was built and validated for the pilot scale milking system as well as compared with the conventional CIP technique. This study indicated that the EO water CIP outperformed the conventional CIP, indicating that it has a potential to be used in commercial dairy farms.

Electrolyzed Oxidizing Water for Cleaning-In-Place of On-Farm Milking Systems – Performance Evaluation and Assessment

Abstract. The cleanliness of on-farm milking systems directly affects raw milk quality. A four-step procedure is generally accepted for cleaning-in-place (CIP) of milking systems. The steps are: (1) warm water rinse, (2) alkaline wash, (3) acid rinse, and (4) sanitizer circulation. Electrolyzed oxidizing (EO) water is a novel technology in which acidic EO water and alkaline EO water are generated separately by an electrolyzing weak sodium chloride solution. Because these two solutions match the basic requirements for CIP of milking systems, it was proposed that the EO water can be used as a cleaning and sanitizing agent for CIP of milking systems. Previous studies demonstrated that the utilization of the EO water CIP provided equal or better results than the conventional CIP in a pilot-scale milking system. This research was undertaken to evaluate, assess, and validate this technology on a commercial dairy farm and compare it with the conventional CIP. Results from the Adenosine Tri-Phosphate (ATP) bioluminescence method showed that the EO water CIP performance was as good as or better than the conventional CIP for most of the sampling locations and other system components. Moreover, the test for bacterial presence corresponded with the ATP bioluminescence results, indicating the capability of using EO water for the cleaning and sanitizing of milking systems. For one complete CIP process, it was estimated that the cost of using the EO water CIP is lower than using the conventional CIP by approximately 25%. Based on the technical performance and economic analyses, this study showed that the EO water had the potential to be adapted as an alternative CIP of milking systems for dairy farms.

Elimination of aflatoxin B1 in peanuts by acidic electrolyzed oxidizing water

Acidic electrolyzed oxidizing water (AcEW) is prepared by electrolyzing electrolyte solution using an electrolysis apparatus with an ion-exchange membrane. AcEW has a pH<3.0, a high oxidation–reduction potential (ORP) >1000mV and a high available chlorine concentration (ACC). In this research, the effectiveness of AcEW on decontamination of aflatoxin B1 (AFB1) from naturally contaminated peanuts was investigated. According to our results, after the contaminated peanuts were soaked with AcEW solution (the ratio of liquid to solid was 5:1 (v/m)) for 15min at room temperature, the content of AFB1 in peanuts decreased from 34.80μg/kg to around 5μg/kg. That is, about 85% AFB1 was decontaminated from contaminated samples. Ambient temperature and soaking time could markedly influence the elimination rate of AFB1 in contaminated peanuts. The elimination of AFB1 was relatively high when the ambient temperature was 25°C or 45°C. And the contaminated peanuts soaked in AcEW for 15min can effectively decontaminate AFB1. In addition, the nutrition of peanuts didn’t significantly change after treatment including the appearance of color. We also found that high level of ACC is the primary factor in AFB1 elimination. Furthermore, ACC in the form of HClO is probably more efficient than ACC in the form of ClO− on AFB1 elimination.

Successive spraying efficacy of acidic electrolyzed oxidizing water and alkalic electrolyzed reducing water on controlling powdery mildew infection and suppressing visible physiological disorder on cucumber leaves

Spraying efficacy of distilled water (DW), acidic electrolyzed oxidizing water (AEOW), or alkalic electrolyzed reducing water (AERW) alone and successive spraying of AEOW followed by AERW or vice versa on controlling powdery mildew infection (PMI) with suppressing visible physiological disorder on cucumber (Cucumis sativus) leaves (Experiment I) and the seedlings leaves (Experiment II) were investigated. The severity of PMI and visible physiological disorder on the leaves sprayed with the AERW followed by AEOW were suppressed at the last observation day compared to the solitary spraying of AEOW. The visible physiological disorder on the seedlings leaves caused by the spraying of AEOW can be suppressed by the successive spraying of AEOW followed by AERW without suppression of leaf area and dry weight of aerial parts. At the seedling stage, successive spraying of AEOW followed by AERW is recommended for controlling PMI and avoiding physiological disorder without suppression of seedling growth.

Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water

The influence of storage temperature (4, 10, 15, 20, 25, and 30 °C) on the growth of Escherichia coli O157:H7 in beef untreated (control) and treated by acidic electrolyzed oxidizing water (AcEOW) or slightly acidic electrolyzed oxidizing water (SAcEOW) was examined. A Baranyi model was employed to describe growth parameters such as specific growth rate (SGR) and lag time (LT) as a function of storage temperature. SGR increased and LT declined with rising temperatures in all samples. There were no significant differences between the SGR and LT values obtained from beef treated with AcEOW or SAcEOW. Secondary models were established for SGR and LT to evaluate the effects of storage temperature on the growth kinetics of E. coli O157:H7 in treated and untreated beef. Mathematical evaluation was carried out to validate the performance of the developed models.