การใช้น้ำอิเล็กโทรไลต์ที่เป็นกรดและคลื่นเสียงความถี่สูงเพื่อลดจุลินทรีย์ปนเปื้อนในโหระพา(Ocimum basilicum Linn.)ระหว่างการเก็บรักษา

Abstract

Study of electrolyzed oxidizing water (EO) and ultrasonic wave (US) for microbial contaminants reduction in sweet basil during storage were invertigatecl. Electrolyzed water was adjusted for total free chlorine concentration at 10, 20, 30, 40 and 50 ppm and pH and ORP were measured. In case of ultrasonic wave with various frequencies of 43, 200, 500 and 1000 kHz were used. Washing sweet basil leave with those conditions for 10 minutes and examining the 4 types of microoganisms including total plate count (TC), total coliform bacteria (EC), yeast and mold (YM), and Salmonella spp. The results showed that EO treatment with 30 ppm (pH 3.38, ORP 224 mV) and US with 200 kHz performed the best results of microbial reduction but it was not found for Salmonella spp. Sweet basil were washed in the combination treatments of EO and US, the treated sample also significantly reduced microorganisms. It also was not found Salmonella spp. Then all treatments werekept in 13 °C for 5 day and sampling everyday for the qualities. It was found that sweet basil washing with EO combination with US, were not effect weight loss, chlorophyll content, leaf color change and customer acceptance when compared with control (distilled water).