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ABSTRACTStrawberries and broccoli were treated for 5 min with 4C tap water, chlorinated water or electrolyzed oxidizing water (55 and 100 mg/L chlorine, respectively) with or without ultrasonication. Several quality parameters (weight loss, shear force, color, pH, titratable acidity, soluble solids and decay) were evaluated to estimate the effect of treatments on consumer acceptability during storage at 4C. Strawberries were examined on the initial day of experiments and at 3, 6, 9 and 13 days of storage, and broccoli on the initial day as well as at 5, 10, 14 and 21 days of storage. On each day of analysis, weight loss, decay and color (...
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