Disinfection effect of adding slightly acidic electrolyzed water to artificial seawater under the condition of static hybrid
文献类型: 外文期刊
作者: Wang, Chunfang 1 ; Huang, Xiaoling 1 ; Wang, Shuo 1 ; Yu, Yong 1 ; Zhu, Songming 1 ; Ye, Zhangying 1 ;
作者机构: 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China
2.Shanghai Acad Agr Sci, Res Ctr Agr Prod Preservat & Proc, Shanghai 201403, Peoples R China
3.Zhejiang Univ, Ocean Acad, Zhoushan 316000, Peoples R China
关键词: slightly acidic electrolyzed water; disinfection; inactivation; Vibrio parahaemolyticus; artificial seawater; ultraviolet
期刊名称:INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING ( 影响因子:2.032; 五年影响因子:2.137 )
ISSN: 1934-6344
年卷期: 2020 年 13 卷 2 期
页码:
收录情况: SCI
摘要: Mixed solution of slightly acidic electrolyzed water (SAEW) and artificial seawater was used to investigate the disinfection potential of SAEW in artificial seawater. Inoculated Vibrio parahaemolyticus (suspended in 3% sodium chloride alkaline peptone water and 0.85% sodium chloride water, respectively) was subjected to different mixed-SAEW and SAEW immersion treatments (5-20 mg/L available chlorine concentration (ACC)). In the presence of organic matter, 4.07 logCFU/mL significant reduction (p<0.05) was achieved after treating with 20 mg/L mixed-SAEW for 15 min. There was 5.13 logCFU/mL reduction after treating with 15 mg/L SAEW for 15 min. For V. parahaemolyticus suspended in 0.85% sodium chloride solution, it was undetected after 30 s SAEW treatment (5 mg/L ACC) or 120 s mixed-SAEW treatment (10 mg/L ACC). At a ratio of SAEW and artificial seawater at 1:15 (V/V), SAEW could inactivate V. parahaemolyticus to undetectable level in artificial seawater in one minute, which was comparable with UV treatment of 10 W. The results indicated high sanitization potential of SAEW against V. parahaemolyticus in aquaculture seawater.
- 相关文献
作者其他论文 更多>>
-
Allicin derivative (DETS) treatment reduced post-harvest decay in strawberries by inhibiting Botrytis cinerea viability and increasing antioxidant capacity
作者:Liu, Chenxia;Qiao, Yongjin;He, Hui;Wang, Chunfang;Wang, Qiankun;Wang, Xiao;Chen, Bingjie;Liu, Hongru;Kong, Fanjun;Zhang, Liqiong;Xiao, Wei;Lin, Huali;Jiang, Biao;Xing, Ping
关键词:Strawberries; Diethylthiosulfinate (DETS); Botrytis cinerea; Reactive oxygen species metabolism (ROS); Antioxidant capacity
-
Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC-IMS
作者:Wu, Songheng;Chen, Bingjie;Wang, Xiao;Wang, Chunfang;Zhang, Yi;Qiao, Yongjin;Hu, Yinxiong;Cai, Xiaoyun;Qiao, Yongjin
关键词:Sweet corn beverage; Spray-drying; HS-GC-IMS; HS-SPME-GC-MS; Volatile flavor components
-
Near-freezing temperature alters ROS metabolism and gene transcription to enhance peach chilling tolerance and aroma quality
作者:Liu, Hongru;He, Hui;Wang, Qiankun;Liu, Chenxia;Wang, Chunfang;Wang, Xiao;Chen, Bingjie;Zhang, Yi;Qiao, Yongjin;Li, Shaozhen;Guo, Fengjun;Zhang, Changfeng;Guo, Fengjun;Zhang, Changfeng;Wang, Ke;Hu, Liushen;Liu, Hongru
关键词:Peach; NFT; Chilling injury; Aroma volatiles; ROS metabolism; Gene expression
-
Insights of freshness phenotype detection for postharvest fruit and vegetables
作者:Wang, Qiankun;He, Hui;Liu, Chenxia;Wang, Chunfang;Chen, Bingjie;Wang, Xiao;Qiao, Yongjin;Liu, Hongru;Niu, Qingfeng;Wang, Ke;Zhu, Wenxin
关键词:Intelligent packaging; Nondestructive testing; Shelf-life prediction; Quality indicators; Difference between quality and freshness
-
Impact of ε-PL treatment on postharvest quality of 'Jinxiu' yellow peach (Prunus persica L.)
作者:Liu, Chenxia;Zhang, Yi;Liu, Hongru;Wang, Chunfang;Qiao, Yongjin;He, Hui;Kong, Fanjun
关键词:'Jinxiu' yellow peach; epsilon-polylysine; Antioxidase; Storage quality
-
Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate
作者:Wang, Xiao;Fu, Juan;Chen, Bingjie;Liu, Hongru;Zhang, Yi;Wang, Chunfang;Liu, Chenxia;Qiao, Yongjin;Fu, Juan;Ma, Xia;Bhullar, Khushwant S.;Su, Di
关键词:Corn gluten meal; Antioxidant activity; Identification; In silico selection; Quantum chemistry
-
A comparison of chemical composition, bioactive components and hypoglycemic activity of Stigma maydis obtained from different growing times
作者:Zhang, Yi;Pang, Jinxin;Yao, Lianmou;Wang, Chunfang;Chen, Bingjie;Qiao, Yongjin;Zhang, Yi;Pang, Jinxin;Yao, Lianmou;Wang, Chunfang;Chen, Bingjie;Hu, Yingxiong;Qiao, Yongjin;Zheng, Qi;Qiao, Yongjin
关键词:Stigma maydis; maturity stage; chemical composition; bioactive components; hyperglycemic activity



