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Results: 4 published articles

Crop Protection 29.4 (2010): 386-389

Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine during storage

Microbe(s): Crop Protection 29.4 (2010): 386-389

ABSTRACT - Full Text PDF

The effect of electrolyzed oxidizing (EO) water in combination with ozone to control postharvest decay of tangerine was investigated. The spore suspension containing 105 conidia ml 1 of Penicillium digitatum was prepared. EO water was generated by electrolysis of various concentrations of NaCl solution (5, 25, 50% and saturated NaCl). The spore suspension was inoculated into EO water and...

Acta Hortic 1065 (2015): 1599-1605

A new perspective in controlling postharvest citrus rots: the of electrolyzed water.

Microbe(s): Acta Hortic 1065 (2015): 1599-1605

ABSTRACT - Full Text PDF

The efficacy of thin-film diamond coated electrodes (DiaCell 101) for disinfection of water artificially contaminated with Penicillium digitatum and Pseudomonas spp. was tested. Electrolysis process was performed with different operation conditions: current densities at 4, 8, and 12A and water flow rate at 150, 300, and 600 L/h. For both pathogens, the experiments were performed in water...

Journal of Food Science 69.1 (2004): FMS23-FMS27

Activity of electrolyzed oxidizing water against Penicilium expansum in suspension and on wounded apples

Microbe(s): Journal of Food Science 69.1 (2004): FMS23-FMS27

ABSTRACT - Full Text PDF

Spores of Penicillium expansum, the primary organism responsible for the occurrence of patulin in apple juice, were exposed to electrolyzed oxidizing (EO) water in an aqueous suspension and on wounded apples. Full-strength and 50% EO water decreased viable spore populations by greater than 4 and 2 log units, respectively. Although EO water did not prevent lesion formation on fruit previously...

Journal of Food Protection 69.8 (2006): 1944-1948

Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water, and chlorine dioxide solutions modified with nonionic surfactants

Microbe(s): Journal of Food Protection 69.8 (2006): 1944-1948

ABSTRACT - Full Text PDF

The use of water flotation tanks during apple packing increases the risk of contamination of apples by spores of Penicillium expansum, which may accumulate in the recirculating water. Routine addition of sanitizers to the water may prevent such contamination. Sodium hypochlorite (NaOCl), chlorine dioxide (ClO2), and electrolyzed oxidizing (EO) water have varied activity against spores of P....