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. 2021 Jul 23;10(8):1712. doi: 10.3390/foods10081712

Figure 1.

Figure 1

Reduction effect of (a) S. aureus and (b) L. monocytogenes after disinfection treatments in various fruits. NaClO, sodium hypochlorite solution (control, 100 ppm); SAEW, slightly acidic electrolyzed water (30 ppm); FA: fumaric acid (0.5%); UVC W-LED: ultravioletC waterproof light-emitting diodes (275 nm). a–d values within each fruit represent differences by using Duncan’s multiple-range test at p < 0.05.