Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses.
Guilherme DilarriCaio Fc ZamunerCarolina R MendesJosé Rm JuniorLuana G MorãoRenato N MontagnolliEderio D BidoiaHenrique FerreiraPublished in: Journal of the science of food and agriculture (2020)
It was possible to conclude that EW is significantly effective as sodium hypochlorite (NaClO) at 200 ppm. Therefore, EW could be an alternative for citrus sanitization in packinghouses. © 2020 Society of Chemical Industry.
Keyphrases