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my country is a large agricultural production and export country, and the output of fruits and vegetables has been ranked first in the world since 2001. Due to the relative lag of postpartum storage and preservation and processing technology, the loss of fresh food in my country is very serious.
According to the statistics. At present, the loss rate of fruits in my country is 25%-30%. The decay loss rate of vegetables is 20%-25%, and the loss rate of aquatic products is about 15%, while the average loss rate of agricultural products in developed countries such as Europe, the United States, and Japan is only 1.7-5%. The backward preservation technology and serious post-production losses have become one of the important factors restricting the development of my country's agricultural product processing industry and food industry, and affecting farmers' income and market competitiveness.
The initial causes of spoilage and deterioration of fruits and vegetables include microbial, plant physiology and chemical corruption.
The normal manifestations of corruption caused by microorganisms are mildew, rancidity, fermentation, softening, decay, swelling, gas production, discoloration, etc. Fruits and vegetables are rich in nutrients and are easy to breed microorganisms. The microorganisms that cause the spoilage of fruits and vegetables are mainly bacteria, molds and yeasts.
Physiological deterioration is mainly caused by the respiration of fruits and vegetables. After harvested fruits and vegetables are still living organisms, respiration is the most important life activity after harvesting of fruits and vegetables. Since the respiration of fruits and vegetables after harvest comes from their own nutrients and moisture. Therefore, the life activities after harvest lead to the consumption of nutrients and the reduction of water, which gradually reduces the quality of fruits and vegetables. Thus, the respiration of fruits and vegetables produces ethylene gas, which causes yellowing, softening, and spoilage of fruits and vegetables.
These undesirable chemical reactions include oxidation, reduction, decomposition, synthesis, dissolution, etc., which can cause the product to change color, taste, soften, and lose vitamins.
Due to its broad-spectrum bactericidal properties, acidic electrolyzed water has been widely used in the field of food processing in recent years. At the same time, research on the preservation of fruit and vegetable products has gradually increased. Through soaking, spraying and other methods to achieve the purpose of preservation and freshness, electrolyzed water can kill or control the pathogenic microorganisms on the surface or inside of fruits and vegetables.
In 2002, the US FDA recognized hypochlorous acid as the "effective contact substance list (FCS)", which can be identified as effective food contact.
