H3O & Food Stability
The pictures to the right (which you can click to enlarge) were part of a test conducted by a company associated with Alpha Omega Labs. The study itself was very simple and is inconclusive. However, taken together with user input from 1996 to 2001 on a wide variety of applications where the highly anti-microbial effects of stabilized H3O have been observed, potential uses for food stability applications look very promising.
The purpose of the test was to observe what degree of inhibition to biological degradation could be confirmed in non-refrigerated tomatoes over a nineteen-day period. Normally, left untreated and unrefrigerated, tomatoes, after harvest, will reach a state of complete spoilage if left out at room temperature in two to three weeks.
Tomatoes used for the test were selected at random from the produce aisle of a local supermarket. The plate containing the non-treated tomatoes was labeled "Control 3-A" while the tomatoes treated with H3O were labelled "3-B, 1.5 pH".
The treatment solution used for preserving the tomatoes on Plate 3-B consisted of tap water with the addition of a small amount of concentrated H3O sufficient to reduce the pH of the water to 1.5 pH.
The treated tomatoes were immersed in the solution for approximately 45 seconds and placed on the paper plate and allowed to air dry. Both plates, 3-A and 3-B, were then placed on a table in an open-air environment (large mechanical fabrication shop building) during the month of April, 2000. This environment was subject to normal indoor fluctuations of day and night ambient air temperatures of between 60 and 85 degrees F.
As depicted in the pictures, mold growth was evident on the control sample after 72 hours. Additional pictures recorded the samples on the 4th, 7th, 11th, and 19th day of the test. The progression of pictures vividly displays the growth of mold on the control sample while the treated sample remains stable and void of signs of bacterial degradation.
On the 19th day the test was concluded. The control sample displayed signs of extensive mold growth and bacterial decay and malodor to the point it could be termed "rotten." The treated sample remained fresh looking, good strong color, firm to the touch and void of unpleasant odor. Upon slicing the fruit in half it was quite evident that the treated samples on plate 3-B were void of any interior or exterior decay while the untreated samples from plate 3-A showed gross signs of decay throughout the fruit.
Conclusion: Based upon this simple test, it is apparent the utilization of H3O concentrate at a 1.5 pH level will provide food preservation qualities sufficient to extend the shelf life of non-refrigerated tomatoes. The freshness of the inside of the tomatoes was surprising, since solution would have made contact with only the external skin of the fruit and it is doubtful that any significant amount made its way to the interior of the fruit. More studies should be conducted to ensure these results are repeated, with uniform consistency, using other tomatoes and a variety of other fruit, to provide a broader range of microbial, degradation challenges to the product.