DETERMINATION OF ANTI-FUNGAL EFFECTS OF NEUTRAL ELECTRODITATED WATER IN DRIED GRAPES
Project no. 1279 · Status: Kapanmış · 2017
Summary
The use of electrolyzed water (EW) in the washing of foods is a promising alternative treatment to other antimicrobial agents. Nowadays, in raisin production, the necessity of effective and healthy fungal decontamination processes has gained more importance because of micotoxins. The aim of this research is to determine the antifungal effect of neutral electrolyzed water (NEW) in raisin samples. The antifungal activity of NEW was evaluated using normal flora of raisin and pure culture of Aspergillus niger Tiegh subsp kuru üzüm Ege which was identified from raisins produced in the west of Turkey. For this purpose, different concentrations and washing times were applied in each washing process. Firstly, it was determined that the neutral electrolyzed water obtained for the research had stability for one week. As a result of the study, neutral electrolyzed water containing 35, 36,68, 38,97 and 57,32 ppm active chlorine concentrate (ACC) was found to have no statistical effect on natural flora of raisin. Aspergillus niger Tiegh subsp. kuru üzüm Ege inoculated raisins the effect of neutral electrolyzed water containing with 102, 105 and 132.4 ppm active chlorine concentrate was found to be significant (P <0.05).