Electrolyzed Water as a Potential Agent for Controlling Postharvest Decay of Fruits and Vegetables

Disinfection after harvest is an essential step to maintain commodities and facilities free of fungal and bacterial postharvest pathogens, responsible of storage decay and economic losses. Electrolyzed water (EW) has gained considerable interest over the last decades as a novel broad-spectrum sanitizer. EW is sustainable and cost effective since it can be produced on-site utilizing tap water and different inexpensive salts and is healthy for both the environment and human beings. Its effectiveness in controlling fungi, yeasts, and bacteria within a wide range of pH is due to multiple mode of actions. Furthermore, its strong oxidizing potential is capable to reduce the amount of pesticide residues on fruit and vegetable surfaces and to avoid pathogen resistance. Properties of EW are related to salts employed for production, being those with low chlorine content preferable. Lastly, EW has no negative effect on the organoleptic properties and features of treated commodities. The present chapter highlights recent developments in EW generation, factors affecting its effectiveness for controlling postharvest decay of fruits and vegetables, mechanism of action on microbes and hosts, and advantages and disadvantages on its use.