A Fruit Combination Cleaning Method and Bactericidal Effect Exploration

Abstract:

A method is used to clean fruits combining ozone, calcium hypochlorite and cold water to In order to validate the sterilization effect, we counted, separated and purified the surface microbial numbers of the peaches and grapes before and after cleaning, The results showed that after cleaning the total numbers of bacteria and fungi in peaches reduced 98.7 percent and 98.4 percent, respectively. While the total numbers of bacteria and fungi in grapes reduced 75 percent and 85 percent, respectively. After cleaning, the fungi specie in peaches and grapes reduced 56 percent and 57 percent, while the bacteria species reduced 17 percent and 10 percent. As a result, this method can effectively sterilize the fruits.

• Periodical: Advanced Materials Research (Volumes 807-809)
• Pages: 632-635
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.807-809.632
• Online since: September 2013
• Authors: Xin Ying Wang, Zhi Wei Jiang, Kai Quan Wang
• Keywords: Calcium Hypochlorite, Cleaning, Fruit, Ozone, Sterilization Effect

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