Assay Study on Strawberries Storage Treated by Electrolyzed Acid Water

Abstract

Abstract: Harvested strawberries cv. All star were dipped either in electrolyzed acid water(EAW) or 2% calcium chlorideelectrolyzed acid water solutions(untreated fruits as CK).The fruits were then stored at 0℃ for 12d and ripening qualityparameters were assayed. The results showed that dipping fruits in EAW or in CaCl2 EAW solution was effective for reducingfruits’ respiration rate , for depressing the activity of Cx-cellulase and PG ,for controlling postharvest decay and for maintainingfirmness. And the EAW treatment was more efficient than the other.

Key words: strawberry, electrolyzed functional water, keep fresh

XIAO Wei-Hua, LI Li-Te, LI Zai-Gui, CHEN Si-Ying-San. Assay Study on Strawberries Storage Treated by Electrolyzed Acid Water[J]. FOOD SCIENCE, 2003, 24(5): 152-155.

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Assay Study on Strawberries Storage Treated by Electrolyzed Acid Water

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