In Vitro Fungicidal Activity of Acidic Electrolyzed Oxidizing Water

Plant Disease
J W BuckY-C Hung

Abstract

Acidic electrolyzed oxidizing (EO) water, generated by electrolysis of a dilute salt solution, recently gained attention in the food industry as a nonthermal method for microbial inactivation. Our objective was to determine if EO water has potential to control foliar diseases in greenhouses. Test fungi suspended in distilled water were combined with EO water (1:9 water:EO water) for various time periods, the EO water was neutralized, and germination was assessed after 24 h. Germination of all 22 fungal species tested was significantly reduced or prevented by EO water. All relatively thin-walled species (e.g., Botrytis, Monilinia) were killed by incubation times of 30 s or less. Thicker-walled, pigmented fungi (e.g., Curvularia, Helminthosporium) required 2 min or longer for germination to be reduced significantly. Dilution of EO water with tap water at ratios of 1:4 and 1:9 (EO:tap water) decreased efficacy against Botrytis cinerea. The presence of Triton X-100 (all concentrations) and Tween 20 (1 and 10%) eliminated the activity of EO water against B. cinerea. EO water did not damage geranium leaf tissue and inhibited lesion development by B. cinerea when applied up to 24 h postinoculation. EO water has a wide fungicidal activ...Continue Reading

Citations

Aug 29, 2013·Journal of the Science of Food and Agriculture·Muhammad Aqeel AshrafMuhammad Abdur Rehman
Feb 22, 2017·Journal of Food Protection·Alfonso Vásquez-LópezGerardo Rodríguez-Ortiz
Dec 25, 2012·International Journal of Molecular Sciences·Gareth RobinsonDarren Reynolds
Aug 3, 2011·European Journal of Clinical Microbiology & Infectious Diseases : Official Publication of the European Society of Clinical Microbiology·R M S ThornD M Reynolds
May 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Sme RahmanDeog-Hwan Oh
Sep 7, 2012·Journal of Agricultural and Food Chemistry·Ke XiongLi te Li

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