Application of Electrolyzed Water in Fruits and Vegetables Industry

  • Jianxiong HaoEmail author
  • Qingfa Wang


As food industry flourished, the use of EW as a novel sanitizing agent has gained interest worldwide. The chapter reviews recent progress in the application of EW in fruits and vegetables industry, summarizing its efficacy on disinfection and pesticide removal during their processing, and disease control along with inhibiting moth infestation throughout storage as well as the effect on physiochemical properties, chemical components, and postharvest physiology. Furthermore, it specially generalized the application of EW in the field of sprouts vegetables (our researching focus) to open up a new way for the development of functional food. It indicated that EW has sufficient obliterating efficacy on spoilage or pathogenic microorganisms, pesticide residues, and some insect pests existing on fruits and vegetables without compromising sensory and nutritional quality of them in most occasions. Besides, the employment of EW to sprouts vegetables makes those healthful components such as CABA and flavonoids accumulated. However, optimal processing parameters such as washing time along with physiochemical properties of EW need further selection. And, hurdle technology should not be tolerated to maximize treatment efficacy and prolong the shelf life of fresh produce. In brief, EW has a promising prospect in future utilization of fruits and vegetables.


Electrolyzed water Fruits Vegetables Application 


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© Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou 2019

Authors and Affiliations

  1. 1.College of Bio Science and EngineeringHebei University of Science and TechnologyShijiazhuangChina

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