The effect of electrolyzed water on fresh-cut eggplant in storage period

In this study, changes in the number and species of microorganisms and levels of anthocyanins, total phenolics, and antioxidants in eggplants treated with acid electrolyzed water (AEW), slightly acid electrolyzed water (SAEW), and sterile distilled water (DW) were examined. In eggplants treated with DW, an increase of 1.22 and 1.76 log CFU/g, and 1.51 and 1.92 log CFU/g was observed in the counts of total aerobic bacteria, and yeast and mold...