Activity of Electrolyzed Oxidizing Water Against Penicilium expansum in Suspension and on Wounded Apples

Spores of Penicillium expansum, the primary organism responsible for the occurrence of patulin in apple juice, were exposed to electrolyzed oxidizing (EO) water in an aqueous suspension and on wounded apples. Full‐strength and 50% EO water decreased viable spore populations by greater than 4 and 2 l...

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Veröffentlicht in:	Journal of food science 2004-01, Vol.69 (1), p.FMS23-FMS27
Hauptverfasser:	OKULL, D. O., LABORDE, L. F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Apples Biological and medical sciences electrolyzed oxidizing water Food industries Food safety Food science Fruit and vegetable industries Fruit juices Fundamental and applied biological sciences. Psychology patulin Penicillin Penicillium expansum Water
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