Abstract:The aim of this study was to improve the hygienic quality of peeled chestnuts by electrolyzed water (EW) treatment. Additionally, the effect of the treatment on biochemical and organoleptic properties of chestnuts was assessed. The counts of mesophilic aerobic bacteria (MAB) and yeasts and mold in peeled chestnuts were found to be 8.01 and 7.96 log CFU/g, respectively. Electrolyzed water was produced at four different combinations of brine and deionized water (A, B, C and D; with chlorine levels of 230, 470, 2… Show more
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