Influence of Electrolyzed Oxidizing Water (EOV) on the Preservation of Strawberry (Fragaria × ananassa Duch.) Fruit Quality
DOI:
https://doi.org/10.18690/Keywords:
strawberry, storage, microbial activity, quality, sensorial evaluationAbstract
Strawberry is a highly perishable fruit crop, prompting growers to seek methods for improving its postharvest storage potential during cultivation. The aim of this study was to evaluate the effect of electrolyzed oxidative water (EOW) on the microbial and physiological stabilization of strawberry fruits and their sensory quality. The experiment was conducted in an organic plantation of the 'Clery' cultivar, where two application methods (spraying and fruit dipping) and two EOW concentrations (4% and 8%) were tested. The results showed that the gender and age of the assessors significantly influenced sensory evaluations, whereas a single EOW application did not significantly improve fruit storage performance. Storage temperature was confirmed as the primary factor affecting microbial activity and postharvest preservation.
Downloads
References
Calvo Crespo, H., Redondo, D., Remón, S., Venturini, E. M., & Arias, E. (2019). Efficacy of electrolyzed water, chlorine dioxide and photocatalysis for disinfection and removal of pesticide residues from stone fruit. Postharvest Biology and Technology, 148, 22–31. https://doi.org/10.1016/j.postharvbio.2018.10.009
Chen, Y., Hung, Y., Chen, M., & Lin, H. (2017). Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage. LWT – Food Science and Technology, 84, 650–657. https://doi.org/10.1016/j.lwt.2017.06.011
De Bruno, A., Gattuso, A., Ritorto, D., Piscopo, A., & Poiana, M. (2023). Effect of edible coating enriched with natural antioxidant extract and bergamot essential oil on the shelf life of strawberries. Foods, 12(3), 488. https://doi.org/10.3390/foods12030488
Everris International B.V. (n.d.). Select KCl [technical data sheet]. https://irrisyst.eu/files/%D0%BF%D1%80%D0%BE%D0%B4%D1%83%D0%BA%D1%82%D0%BE%D0%B2%D0%B0%20%D1%81%D1%82%D1%80%D0%B0%D0%BD%D0%B8%D1%86%D0%B0%20%20kcl.pdf
Golob, T., Jamnik, M., Bertoncelj, J., & Dobenšek, U. (2005). Senzorična analiza: metode in preskuševalci. Acta Agriculturae Slovenica, 85(1), 55–66.
Guentzel, J. L., Callan, M. A., Liang Lam, K., Emmons, S. A., & Dunham, V. L. (2011). Evaluation of electrolyzed oxidizing water for phytotoxic effects and pre-harvest management of gray mold disease on strawberry plants. Crop Protection, 30(10), 1274–1279. https://doi.org/10.1016/j.cropro.2011.05.021
Iram, A., Wang, X., & Demirci, A. (2021). Electrolyzed oxidizing water and its applications as sanitation and cleaning agent. Food Engineering Reviews, 13, 411–427. https://doi.org/10.1007/s12393-021-09278-9
Jia, L., Li, Y., Liu, G., & He, J. (2022). Acidic electrolyzed water improves the postharvest quality of jujube fruit by regulating antioxidant activity and cell wall metabolism. Scientia Horticulturae, 304, 111253. https://doi.org/10.1016/j.scienta.2022.111253
Koron, D. (2014). Jagodičje. Ljubljana: Kmečki glas, 91–104.
Koron, D. (2019). Gojenje jagodičja. Ljubljana: Kmečki glas, 111–128.
Liu, Q., Wu, J., Lim, Z. Y., Aggarwal, A., Yang, H., & Wang, S. (2017). Evaluation of the metabolic response of Escherichia coli to electrolysed water by ¹H NMR spectroscopy. LWT – Food Science and Technology, 79, 428–436. https://doi.org/10.1016/j.lwt.2017.01.066
Nikolić, D. M., & Milivojević, J. M. (2010). Jagodaste voćke. Čačak: Naučno voćarsko društvo Srbije, 129–132.
Pérez Rubio, A. G., & Sanz Martínez, C. (2008). Techniques for post-harvest handling, storage and transport of fruit. In The strawberry crop at Huelva. Junta de Andalucía.
Qi, H., Huang, Q., & Hung, Y. (2017). Effectiveness of electrolyzed oxidizing water treatment in removing pesticide residues and its effect on produce quality. Food Chemistry, 239, 561–568. https://doi.org/10.1016/j.foodchem.2017.06.144
Sun, J., Jiang, X., Chen, Y., Lin, M., Tang, J., Lin, Q., Fang, L., Li, M., Hung, Y., & Lin, H. (2021). Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control. Food Chemistry, 369, 130873.
Ventura, M., Faedi, W., Mazzoni, L., & Baruzzi, G. (1999). Caratterizzazione agronomica della cultivar di fragola Clery. Frutticoltura, 61(6), 47–51. (Original publication, Bologna, Italy: Edagricole.).
Villarreal-Barajas, T., Vázquez-Durán, A., & Méndez-Albores, A. (2021). Effectiveness of electrolyzed oxidizing water on fungi and mycotoxins in food. Food Control, 131, 108454. https://doi.org/10.1016/j.foodcont.2021.108454
Wang, F., Lin, Y., Xu, Y., Ba, Y., Zhang, Z., Zhao, L., Lam, W., Guan, F., Zhao, Y., & Xu, C. (2023). Mechanisms of acidic electrolyzed water killing bacteria. Food Control, 147, 109609. https://doi.org/10.1016/j.foodcont.2023.109609
Zhang, W., Cao, J., & Jiang, W. (2021). Application of electrolyzed water in postharvest fruits and vegetables storage: A review. Trends in Food Science & Technology, 114, 599–607. https://doi.org/10.1016/j.tifs.2021.06.005
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Anali PAZU
This work is licensed under a Creative Commons Attribution 4.0 International License.