ArticleFoods (Basel, Switzerland)2022
Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Beyond microbial control: Effects of short-time superheated steam on storage quality and aroma-active volatiles in fresh-cut Fuji apples.Food chemistry: X · 2026Article
- Article
- Combined Effect of Low-Temperature Stress and Slightly Acidic Electrolyzed Water (SAEW) on the Microbial Control of Oat Sprout Production.Foods (Basel, Switzerland) · 2025Article
- Synergistic Bactericidal Efficiency of Slightly Acidic Electrolyzed Water-High-Pressure Parallel Processing onFoods (Basel, Switzerland) · 2025Article
- Acidic electrolyzed water: Food additive or sanitizer?Food chemistry: X · 2024Article
- Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species.Food chemistry: X · 2024Article
- Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan-Apple Essence Microencapsulation Coating on Browning and Flavor.Foods (Basel, Switzerland) · 2024Article
- Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Foods (Basel, Switzerland) · 2024Article
- Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality.Ultrasonics sonochemistry · 2024Article
- Kinetics of sterilization of atomized slightly acidic electrolyzed water on tableware.Heliyon · 2024Article
- Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage.Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
To investigate the effects of a slightly acidic electrolyzed water (SAEW) treatment on the quality of fresh-cut apples during storage, this research used a Box-Behnken design to determine the optimal SAEW treatment conditions. Then, the fresh-cut apple was treated under the optimal condition and subjected to a 13-d storage experiment at 4 °C. For fresh-cut apple treated under the optimal SAEW treatment conditions, the total number of surface colonies was reduced by 2.82 logarithms compared to the control group and the sensory score was 8.73. For the treated fresh-cut apple during storage, the quality of the treated group was significantly greater than the non-treatment group. Thus, the SAEW treatment not only effectively controlled the number of microbes on fresh-cut apple, but also slowed quality deterioration during storage.
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Registered trials
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