The effects of slightly acidic electrolyzed water on the quality of fresh cut vegetables (celery and carrot)

The quality of fresh-cut celery and carrot treated with slightly acidic electrolyzed water (SAEW), mild temperature, or sodium hypochlorite solution was comprehensively assessed, with an assessment focused on microbial quality, texture, color, and nutrient content following the washing process. The results indicated that treatments with 30 ppm SAEW and 30 ppm sodium hypochlorite had no significant impact on the microbial load, texture, or color of fresh-cut vegetables. However, the mild temperature treatment was found to be detrimental to vegetable quality, with microbial counts significantly higher than those of the SAEW-treated group by day 7. Additionally, SAEW demonstrated good storage stability, showing no significant changes in available chlorine concentration (ACC) over 45 days at room temperature. To further elucidate the mechanisms underlying the effects of SAEW and sodium hypochlorite, untargeted metabolomic analysis was conducted. The findings revealed that SAEW enhances stress resistance, suppresses metabolic activity, and delays aging in fresh-cut vegetables. Overall, these results suggest that SAEW has promising potential for improving the processing and preservation of fresh-cut vegetables.