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Treatment of Electrolytic Water on Preservation and Bacterial Inhibition in Scallion (Allium fistulosum)

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To examine the feasibility to apply electrolytic water for extending the self-life and antibacterial of scallion, the common spice seasoning or vegetable of scallion (Allium fistulosum) in Taiwan was investigated. While been treated with the electrolysis of water (40 ppm, 5 °C) under washing for 3 min treatment to the sealed polyethylene (PE) bags, we tested the changes of components and bacterial contamination after being stored in 5 °C for 21 days. The total chlorophyll, vitamin C and total plate count decreased down to about 46%, 26% (p < 0.01) and 79% (p < 0.05), respectively. Especially, can be completely effective kill the total coliform of scallion. The residual chlorine was at about 0.08 ppm after one hour. In conclusion, the electrolytic water treatment with great performance in inactivation of microorganism and preservation of scallion will be a safe and potential alternative for multi-purpose products. Also, the suggested the use of scallion in food could enhance antibacterial ability.
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Document Type: Research Article

Publication date: September 1, 2013

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  • ADVANCED SCIENCE LETTERS is an international peer-reviewed journal with a very wide-ranging coverage, consolidates research activities in all areas of (1) Physical Sciences, (2) Biological Sciences, (3) Mathematical Sciences, (4) Engineering, (5) Computer and Information Sciences, and (6) Geosciences to publish original short communications, full research papers and timely brief (mini) reviews with authors photo and biography encompassing the basic and applied research and current developments in educational aspects of these scientific areas.
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