Studies from Coastal Carolina University reveal new findings on CDC and FDA

Researchers detail in 'Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water,' new data in cdc and fda. According to recent research from the United States, "This study evaluated the potential use of near-neutral (pH=6.3-6.5) electrolyzed oxidizing water (EO water) to inactivate pure cultures of Botrytis cinerea and Monilinia fructicola and to mitigate fungal infection of these organisms on fruit surfaces. Treatment of these organisms, in pure culture, with EO water at concentrations of 25, 50, 75, and 100ppm total residual chlorine (TRC) and 10 min of contact time resulted in a 6 log(10) spores/mL reduction of both...

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