Application of electrolyzed oxidizing water in production of radish sprouts to reduce natural microbiota |
| |
| Affiliation: | 1. Key Laboratory of Bio-environmental Engineering, Ministry of Agriculture, China Agricultural University, P.O. Box 67, Beijing 100083, PR China;2. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA;1. Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P. O. Box 164, Espinardo, Murcia, E-30100, Spain;2. Cátedra Alimentos para la Salud, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos 135, Guadalupe, 30107, Murcia, Spain;1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China;2. Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China;3. Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315000, China |
| |
| Abstract: | The objective of this study was to determine the efficacy of electrolyzed oxidizing (EO) water in reducing natural microbiota on radish seed and sprout during seed soaking and sprouting. EO water with different available chlorine concentrations (ACC, 15, 20, 28, 33 and 40 mg/L) and different pH (2.5, 3.5, 4.5, 5.5 and 6.5) were used to soak radish seeds for 12 h and the surviving population of total aerobic bacteria, yeast and mold, and germination rate were determined. On the other hand, EO water with ACC of 30 and 50 mg/L was applied to spray sprouts during seed sprouting and the antimicrobial efficacy of EO water, as well as length, gross weight and dry weight of sprout were evaluated. The results showed that the population of natural microbiota decreased with increasing ACC of EO water, while no significant difference was observed among EO waters with different pH levels that were applied while soaking the seeds. EO water with higher ACC and lower pH slightly reduced the germination percentage of radish seed during seed soaking. EO waters with ACC of 30 and 50 mg/L sprayed during seed sprouting resulted in 1.39 and 1.58 log reductions of total aerobic bacteria, yeast and mold, respectively, and improved the length, gross weight and dry weight of the sprouts. Therefore, EO water with low ACC and near neutral pH could be used to soak seeds and water sprouts throughout seed germination and sprouting to control the population of natural microbiota on seeds and sprouts. |
| |
| Keywords: | Electrolyzed oxidizing water Radish seed Germination Sprout Reduction |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
