Publications by authors named "Valgene L Dunham"
Article Synopsis
- The study investigated the effectiveness of near-neutral electrolyzed oxidizing water (EO water) in inactivating molds Botrytis cinerea and Monilinia fructicola on fruit surfaces, showing significant reductions in spore counts with various concentrations of the treatment.
- A 10-minute dip in EO water helped peaches and grapes maintain lower infection rates for several days during storage, with peaches showing infection prevention for 12 days and grapes for 24 days when treated with both dipping and daily spraying.
- The findings indicate that EO water could be a viable option for enhancing postharvest sanitation and extending the shelf life of fruits in commercial environments.
Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food service areas. Electrolyzed oxidizing water (EO water) shows promise as an environmentally friendly broad spectrum microbial decontamination agent. EO water is generated by the passage of a dilute salt solution ( approximately 1% NaCl) through an electrochemical cell.
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