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Open Access Publications from the University of California

Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring, Control, and Documentation

  • Author(s): Suslow, Trevor V
  • et al.

Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce.

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