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ON PROBLEM SOLVING OF LOCATION OF THE FUNCTIONAL UNIT OF ELECTROCHEMICAL WATER TREATMENT IN DRIP IRRIGATION SYSTEM
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Cut rose flowers ('Diana') were treated with 1) 100 g L-1 sucrose for 10 h, 2) 300 ml L-1 electrolyzed acidic water (EAW) for 2 h, 3) 300 ml L-1 EAW for 2 h followed by 100 g L-1 sucrose for 10 h, and 4) water (control), and the effects of the treatments on vase life were evaluated. In comparison to the control, all treatments promoted flower diameter, advanced opening, and extended longevity. Treatment with EAW followed by sucrose was the most effective in promoting floret opening as well as extending longevity. Petal color pigmentation was improved by treatments with sucrose alone or EAW followed by sucrose. Ethylene production seemed to inhibit all treatments, particularly in the presence of sucrose. These results show that EAW followed by sucrose is more effective than EAW alone in improving the vase life of cut rose flowers.
Mixed-oxidant (MO) electrolyzed oxidizing (EO) water was generated by electrolysis of a 1.7% KCl (aq. w/v) brine solution. The MO EO water was a powerful bactericide in vitro at a dosage of mixed oxidants equivalent to 50mgL−1 free available chlorine. Populations of Xanthomonas campestris pv. vitians, Pseudomonas syringae pv. coriandricola, and Erwinia carotovora subsp. carotovora were reduced from log9 to log10CFUmL−1 to undetectable levels after 1min exposure. Only E. carotovora subsp. carotovora was sensitive to a 5mgL−1 dose of MO EO water. In greenhouse disease control experiments, 50 or 100mgL−1 MO EO water failed to control bacterial leaf spot of lettuce, bacterial spot of tomato and pepper, or bacterial leaf spot of radish. A spray application of a copper hydroxide/mancozeb suspension was effective for control of bacterial leaf spot of lettuce and bacterial spot of tomato and pepper, reducing foliar disease levels up to 45%. Some phytotoxicity was observed at the 100mgL−1 MO EO water dose. The lack of disease control on greenhouse plants with MO EO water may in large part be due to low mortality of the pathogen on leaf surfaces. In five of six experiments, no significant reductions in leaf surface populations were found for 50mgL−1 MO EO water. In contrast, copper/mancozeb treatments reduced pathogen leaf surface populations by up to 5log units when copper-sensitive strains were involved.
Chlorine (sodium hypochlorite solution) is the most common disinfectant used in the fresh-cut industry, however, environmental and health risks related to its use have resulted in a need to find new sanitizers. Electrolyzed water (EW) is a promising alternative, showing a broad spectrum of microbial decontamination. In this study the efficacy of acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW) as disinfectants of apple slices inoculated with Escherichia coil, Listeria innocua or Salmonella choleraesuis, individually or in a mixture, were compared to that of sodium hypochlorite solution and distilled water. Apple slices were inoculated with a 10(7) cfu/mL suspension of the pathogens and treated with diluted electrolyzed water. Bactericidal activity of washing treatments was assessed after 30 min and after storage for 5 days at 4 degrees C. AEW and NEW disinfection efficacy was compared to that of washings with sodium hypochlorite at the same free chlorine concentration and with distilled water. AEW diluted to 100 mg/L of free chlorine was the treatment with the highest bactericidal activity in all tested conditions (reductions obtained ranged from 1.2 to 2.4 log units) followed by NEW and AEW at 100 and 50 mg/L of free chlorine respectively. In general these treatments were equal or more effective than sodium hypochlorite washings at 100 mg/L of free chlorine. The effect of the different sanitizer washings when pathogens where in a mixture was similar to that which occurred when pathogens were individually inoculated. The effectiveness of all washings slightly decreased when apple slices were stored for 5 days at 4 degrees C.
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