Effect of slightly acidic electrolysed water, ozonated water and sodium hypochlorite wash on microbial and physico-chemical quality of whole tomatoes, mushrooms, carrots and strawberries

This study aimed to evaluate the effectiveness of slightly acidic electrolysed water (SAEW), ozonated water (OW), and sodium hypochlorite (NaOCl) in preserving the physico-chemical and microbiological quality of whole tomatoes, mushrooms, carrots, and strawberries during storage at 4 °C and 22 °C, addressing the need for sanitisation methods that maintain both safety and produce quality. Comparisons were made between control samples (washed with tap water) and those treated with SAEW (50 and 80 mg/L), OW (2.5 mg/L), or NaOCl (200 mg/L) for 5 min. Key quality indicators, including firmness, β-carotene, colour, ascorbic acid, total plate count, and Escherichia coli levels, were monitored. SAEW at 80 mg/L significantly reduced microbial load compared with the control, achieving up to a 7–8 log 10 CFU/g reduction in strawberries, carrots, and mushrooms and a 4–5 log 10 CFU/g reduction in tomatoes ( P < .05). SAEW at 80 mg/L also better preserved β-carotene, showing only a 7%–30% decline compared with 50%–88% observed in other treatments throughout storage. Furthermore, SAEW effectively maintained colour, firmness, and ascorbic acid content ( P < .05). These results demonstrate that SAEW is a promising, environmentally friendly sanitiser for extending the shelf life and quality of fresh produce under typical storage conditions.