Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life

@inproceedings{NavarroRico2014NeutralAA,
  title={Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life},
  author={Javier Navarro-Rico and Francisco Art{\'e}s-Hern{\'a}ndez and Perla A. G{\'o}mez and Mar{\'i}a {\'A}ngeles N{\'u}{\~n}ez-S{\'a}nchez and Francisco Art{\'e}s and Gin{\'e}s Benito Mart{\'i}nez-Hern{\'a}ndez},
  year={2014}
}
Abstract The effect of neutral (NEW) and acidic (AEW) electrolysed water (EW) sanitising treatments (both with 70 and 100 mg L − 1 free chlorine) on the bioactive profile and microbial quality of fresh-cut ‘Parthenon’ and kailan-hybrid broccoli throughout 19 days at 5 °C was studied. Disinfection with 100 mg L − 1 NaClO was used as control. EW treatments, particularly NEW100, achieved the best microbial reductions after shelf life, being a promising alternative to chlorine in both broccoli cvs… CONTINUE READING

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