Effect of slightly acidic electrolysed water, ozonated water and sodium hypochlorite wash on microbial and physico-chemical quality of whole tomatoes, mushrooms, carrots and strawberries
Food Science and Technology International
Published online on May 21, 2026
Abstract
Food Science and Technology International, Ahead of Print.
This study aimed to evaluate the effectiveness of slightly acidic electrolysed water (SAEW), ozonated water (OW), and sodium hypochlorite (NaOCl) in preserving the physico-chemical and microbiological quality of whole tomatoes, mushrooms, carrots, and ...
This study aimed to evaluate the effectiveness of slightly acidic electrolysed water (SAEW), ozonated water (OW), and sodium hypochlorite (NaOCl) in preserving the physico-chemical and microbiological quality of whole tomatoes, mushrooms, carrots, and ...