Research progress on the application of slightly acicic electrolyzed water in postharvest vegetable preservation
LÜ Yinde
ZHAO Junfang
JIANG Changsheng
LIU Ying
Abstract：Vegetables are rich in vitamins,minerals,and other nutrients,but their quality is easy to deteriorate,leading to significant postharvest losses.Slightly acicic electrolyzed water(SAEW)is a novel,broad-spectrum disinfectant that is safe,efficient,green.Its application in postharvest vegetable preservation demonstrates multiple benefits,including micro-bial inactivation,enzyme activity suppression,and quality maintenance.This review systematically elaborates the prepara-tion principle of SAEW:The electrochemical reaction of low-concentration NaCl or dilute HCl solutions generates slightly acidic hypochlorous water with antimicrobial properties.Regarding its preservation mechanisms,the dual effects of SAEW-microbial sterilization and enzyme activity inhibition-are thoroughly discussed.Particular emphasis is placed on recent advances in the combined application of SAEW with physical technologies such as ultrasonic waves,cold plas-ma,and other techniques,which confirm that these synergistic approaches can significantly extend vegetable shelf life,achieving an enhanced"1+1＞2"preservation effect.Finally,future research directions are proposed to provide theoreti-cal guidance for the application of SAEW combined with physical sterilization technologies in postharvest vegetable pres-ervation.
Keywords：Slightly acidic electrolyzed waterPhysical technologyVegetable preservation
Publication Date：2025-06-05
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 6-13 )