The Effect of neutral electrolyzed water on the microbial population and quality of dried figs during storage

Fig is one of economically the most important agricultural products and preserving its quality crucial importance. In this study, efficiency Neutral Electrolyzed Water (NEW) in controlling microbial population dried figs was researched using three different fig groups. While first group washed with 10% NEW, second 6% salt water at 50°C for 1 min, third stored without washing. About 35 kg were used each they 6 months. The samples taken beginning storage monthly periods. initial average amount, 3.89 log CFU mL-1, mesophilic aerophilic bacteria reduced to 0.73 mL-1 after months it 2.52 salty water. yeast-mold number from 3.08 0.96 NEW end 2nd month, 1.9 It determined that both applications comparison control did not cause an change physical parameters such as colour pH figs. These results show can be a more secure effective method reducing standard application.