*7.2.1.6 Electrolysed water (EOW)*

It is a powerful bactericide [130, 131]. Studies have shown the use of different types of EOW in disinfection of fresh produce [132–134]. A study by Chen et al. [135] showed the reduction of cyanidine, pelargonidine and 2,2-diphenyl-1-picrylhydrazyle (DPPH) radicals in red cabbage treated with EOW. Many studies demonstrated the effectiveness of EOW against aerobic mesophiles, enterobacteria, mould and yeast contaminating the surface of vegetables [136–138]. The acidic EOW is very effective, but its corrosive and unstable characteristics limit its application [139].
