【摘 要】
：
The sterilization effects of various washing solutions on the surface of apples, grapes, and cherry tomatoes were investigated.The washing solutions were tap water (TW), microbubble water (MB), electr
【机 构】
：
Dept.of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, KOREA
【出 处】
：
2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
The sterilization effects of various washing solutions on the surface of apples, grapes, and cherry tomatoes were investigated.The washing solutions were tap water (TW), microbubble water (MB), electrolyzed water (EW), and microbubble-electrolyzed water (MB+EW).After artificially inoculating 105-106 CFU/mL of Escherichia coli and Bacillus cereus onto the fruit surface, each fruit was washed for 1, 3, or 5 min with TW, MB, EW 100 (100 mg/L of available chlorine), EW 200 (200 mg/L of available chlorine), MB+EW 100, or MB+EW 200.
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