Effects of Electrolyzed Acidic Water Treatment on Microbial Safety and Physiological and Chemical Changes of Fresh-cut Green Bananas

Abstract

　Electrolyzed acidic water was applied to fresh-cut green bananas stored at 20℃. This treatment delayed the decrease in the chlorophyll content of the peels, and prevented the peels and the cut surface area from browning and wilting. This treatment also delayed the decrease in the content of o-diphenol, which is a very important astringent ingredient, and the increase in reduced sugar content in the flesh. As a result, the electrolyzed acidic water delayed the ripening of the bananas. It was found that many bacteria existed on sections of the fresh-cut green bananas. The number of bacteria was highest on the peel, followed by the cut surface area, then the flesh. However, the electrolyzed acidic water efficiently sterilized the peel and the cut surface area and inhibited the reproduction of bacteria in the fresh-cut green bananas during storage. These results suggest that the electrolyzed acidic water delayed the ripening of these bananas by its sterilization effect.