การใช้น้ำออกซิไดซ์ที่ผ่านการแยกด้วยไฟฟ้าในการควบคุมเชื้อแบคทีเรียเพื่อยืดอายุการเก็บรักษาผักอินทรีย์

Abstract

The purposes of this study were to examine the effects of electrolyzed oxidizing water (EO water) on reduction of rot disease cause by Erwinia carotovora and Xanthomonas campestris and prolonging shelf-life of organic vegetables in vitro. EO water was produced using Super Oxseed Labo. Various concentrations of NaCl solotion at 0.00625, 0.0125, 0.025, 0.05, 0.1, 0.2, 0.3, 0.4 and 0.5 percents were prepared and then measuring of this free chlorine concentrations and pH values were resulted in the range of 0.40-137.00 ppm and 3.65-4.11, respectively. In addition, the electrolyte conductivity (EC) showed at the range of 0.49-6.23 mS/cm. After soaking of bacterial suspension for 1 and 5 min in each concentration EO water for 48 hrs., 100 percent inhibition of E. carotovora (ECPS2) and X. campestris (XCPS6), which were isolated from chinese cabbage were found. But resistant of E. carotovora (ECTO1) and X. campestris (XCAU3) after treated with 0.00625 percent EO water for 1 and 5 min showed not completely inhibition in range 84.16-99.61 percent. Moreover, bacterial cells which were soaked in EO water at the concentration of 0.0025-0.5 percent were smaller than bacterial cells in distilled water (control). However, phytotoxic symptom affected from EO waters was determined on organic chinese cabbage and found that after washing for 24 hrs., plant leaves were bruised when treated with EO water at 0.4-0.5 percent. After wiping on plants incision with EO water at 0.3 percent concentration showed the best result for reducing rot disease. Application of EO water at the concentration 0.3 percent comparing with other disinfectants (Ozone water, solutions of potassium permanganate (KMnO4), solutions of sodium bicarbonate and Chlorinated Water), found that reducing rot disease prolonging shelf-life of organic vegetables (Chinese cabbage and Cos lettuce) of EO water were better than the trials of other disinfectants.