Evaluating the effect of pre-harvest applications of electrolysed oxidising water (EO)on the shelf-life of baby spinach

Project Aims
Numerous studies have shown the effectiveness of electrolysed oxidising water (EO water) as a post-harvest sanitiser for increasing the shelf-life of fresh leafy salad vegetables. However, very few studies have examined the effect of pre-harvest applications of EO water on the shelf-life of fresh-cut baby leafy salad vegetable. Thus, this project aims to:
1. Examine the effect of pre-harvest application of EO water on crop yield and microbial load of freshly harvested spinach leaves.
2. Examine whether pre-harvest applications of EO water influence the shelf-life of harvested spinach as assessed by sensory and physico-chemical properties during storage.

Materials and Methods
The outline of the methodology is as follows,
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This project is doing over 3months, and the thesis should include the following topics,
-introduction(backgroung information)
-Literature review (6000 words)
-Materials and methods
-Results
-Discussion