Abstract

Spores of Penicillium expansum, the primary organism responsible for the occurrence of patulin in apple juice, were exposed to electrolyzed oxidlzing (Eo) water in an aqueous suspension and on wounded apples. Full-strength and 50% Eo water decreased viable spore populations by greater than 4 and 2 1og units, respectively. Although Eo water did not prevent lesion formation on [mit previously inoculated with R expansum, cross-con- tamination of wounded apples [rom decayed fruit or by direct addìtion of spores to a simulated dump tank was substantially reduced. Eo water, therefore, has potential as an alternative to chlorine disinfectants [or controlling infection of apples by R expansum during handling and processing operatìons. Keywords: Penicillium expansum, electrolyzed oxidizìng water, apples, patulin