Sodium hypocloride, electrolyzed oxidizing water (EOW) and hydrogen peroxide using in roquette microbial load reduction and effects of these applications on product quality

In this study, the effect of different disinfectants on quality characteristics and reduction of microbial load of the roquette which is grown in Turkey and consumed frequently were investigated. For this purpose, tap water and three different free chlorine concentrations including Sodium hypochlorite and EOW solutions (25, 50 and 75 ppm) at the same concentrations (25, 50 and 75 ppm) with hydrogen peroxide the washing process was performed. Washing process in all four processes (Tap water, sodium hypochlorite, EOW and hydrogen peroxide) was applied in three different time (1, 3 and 5 minute). As a result of this study, the microbial load was decreased when washing time was increased in washing with tap water treatment. This increase was statistically significant. The decrease in microbial load was increased as the washing time increased at all three concentrations used for chlorine water, EOW and hydrogen peroxide, but this change was not significant statistically. Taking all three disinfectants into account, the effect of 25 and 50 ppm solutions on microbial load was negligible, 75 ppm was more effective than the other two concentrations, and this effect was statistically significant. The difference between sodium hypochlorite and EOW was not statistically significant in the wash solutions. However, it is observed that decreases in the total number of aerobic bacteria in the washing process with EOW and therefore the efficiency increases. Washing with hydrogen peroxide was determined to be the most effective solution.