Food and Fermentation Industries >

2025 , Vol. 51 >Issue 9: 395 - 404

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040271

Research progress on application of slightly acidic electrolytic water in postharvest preservation of fruits and vegetables

  • CHENG Bo ,
  • ZHANG Hongbo ,
  • KANG Ningbo ,
  • ZHOU Lianghuan ,
  • QU Qianjin ,
  • ZHANG Jun ,
  • KONG Weiru
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  • (School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)

Received date: 2024-06-19

  Revised date: 2024-08-19

  Online published: 2025-05-28

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Abstract

Fruits and vegetables are important food sources for human beings because they are rich in vitamins, minerals, and other nutrients.However, the quality of fruits and vegetables is easy to deteriorate after harvesting, and diseases and rotting cause serious economic losses.Slightly acidic electrolytic water (SAEW) is an emerging green sterilization technology after acidic electrolytic water, which is safer, more efficient, low-cost, and non-toxic.The work aims to explore the main mechanism of SAEW in the preservation of fruits and vegetables and the latest progress of application research. The preparation and separate use of SAEW are introduced, and the progress of application research on the synergistic treatment of SAEW with physical, chemical, and biological technologies is described.The internal mechanisms of SAEW in fruit and vegetable preservation are mainly inhibition of enzymatic browning, antioxidants, and accelerating microbial inactivation effects.Combining SAEW with other technologies can make its freshness preservation significantly improved.SAEW treatment can extend the storage period of fruits and vegetables, which is conducive to the preservation of fruits and vegetables, and combining it with other technologies is an effective method to improve the storage period of fruits and vegetables.

Key words： slightly acid electrolytic water; fruits and vegetables preservation; action mechanism

Cite this article

CHENG Bo , ZHANG Hongbo , KANG Ningbo , ZHOU Lianghuan , QU Qianjin , ZHANG Jun , KONG Weiru . Research progress on application of slightly acidic electrolytic water in postharvest preservation of fruits and vegetables[J]. Food and Fermentation Industries, 2025 , 51(9) : 395 -404 . DOI: 10.13995/j.cnki.11-1802/ts.040271

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