Effect of Electrolyzed Acidic Water Treatment on the Physiological and Chemical Properties and Microorganisms of Ethylene-treated Banana Sections

Light green bananas were purchased directly from a banana processor, immediately after ethylene treatment. Bananas were cut into 3 cm slices, and sections were taken from the middle part of the fruits. These sections were treated in 3 different ways : dipped in electrolyzed acidic water and then air dried(EAW), dipped in purified water and then air dried(PW), and no treatment(Control). All sections were placed into 3 unsealed polyethylene bags in according to the 3 different treatment groups and held at 20°C so that ripening process could be observed. In this study, it was noted that the yellowing and formation of sugar spots on the peels of EAW-treated sections were delayed compared with those on the peels of sections given other treatments. The sweetness of the pulp increased, and astringency of the pulp declined during storage of all sections, however, the EAWtreated sections exhibited a delay in these changes. The production rates of both CO2 and C2H4 increased within 3 hours due to the injury response. The CO2 and C2H4 production rates of PWtreated and untreated control sections peaked on day 2, and the production rates of the EAW-treated sections were lower and peaked on day 3. There were no significant differences in the decrease of alcohol insoluble solids(AIS)or the increase of sugar content in the PW-treated and control sections. However, the EAW-treated sections had slightly lower levels of sugar than the PW-treated and control sections. All sections showed an insignificant decrease in phenol content, and differences among the treatment groups were small. To determine the relationship between the total viable bacteria counts (TVBC) and the ripening reaction, samples were taken from the middle and cut surface on the peel of the sections or the middle and the cut surface of the pulp. Microorganisms were detected on the peel samples on day 0 ; however, the samples were then sterilized by the EAW treatment. As the experiment progressed, the TVBC on both the middle and the cut surface of the peel increased. There were no microorganisms detected either in the middle or on the cut surface of the pulp on day 0. TVBC on the cut surface of the pulp increased faster than that in the middle of the pulp. The rate of increase in TVBC was fastest on the peel of the PW-treated sections and the rate of increase in TVBC was slowest on the peel and pulp of the EAW-treated sections. This study showed that sterilization of banana sections with EAW treatment decreased the number of microorganisms, and