Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage

摘要

Chlorinated water treatment has been extensively used to manage postharvest decontaminationof fruits for decades. It has been well established that chlorine mayproduce undesirable by-productsthat have a potential carcinogenic impact on humanhealth and toxic waste on the environment. Electrolyzed water is an eco-friendlytechnique that has been regarded as an effective method for decontaminating microbeson fruit surfaces. However, the impact of alkaline electrolyzed water (AEW)on the physical and biochemical quality attributes of nectarine fruit during postharveststorage is not fully understood. Therefore, this study investigated the effects ofAEW treatment (200 mg/L, pH, 6.7), sodium hypochlorite, and nontreated (control)on the storability, quality attribute, and decay incidence of fresh nectarine stored at−0.5°C and 95% RH for 31 days. Results obtained indicated that the AEW treatmenteffectively maintains firmness, reduced weight loss, and maintains high total solublesolid content with a slight decline in titratable acidity for nectarines. Furthermore,the AEW suppresses the decrease of color qualities of the peel L*, a*, b*, reduced theincidence of browning (h°) and surface decay compared with chlorine-treatedandcontrol fruit.