Electrogenerated functional water, also known as electrolyzed ionized water, refers to strongly acidic and alkaline water obtained by special electrolysis treatment of water. The pH of its acidic water is 2.5 ± 0.1, with an oxidation-reduction potential (ORP) of 1150 ± 20mV; the pH of its alkaline water is 1.7 ± 0.1, with an ORP of -865 ± 20mV.

In the early 1990s, Japan first focused on the research of strong acidic water sterilization function, which has now been used as a disinfectant in households, kitchens, and hospitals. At present, significant achievements have been made in the application research of electrically generated functional water in food and agriculture. Research has shown that electrically generated functional water not only has a strong ability to kill bacteria and microorganisms, but also gradually reduces to water when exposed to air after sterilization. It does not pollute the environment, does not harm humans and animals, is safe to use, and has no residue. Based on its high efficiency, pollution-free, and residue free characteristics, acidic water can be widely used for sterilization of food raw materials and food equipment, as well as prevention and control of crop diseases. It will provide strong support for reducing pesticide use and alleviating food pesticide residues and bacterial contamination.

Using strawberries as experimental materials, soak them in strong acidic water and a solution of strong acidic water plus calcium chloride for 10 minutes before refrigeration (with no treatment as a control), and then refrigerate them at 0 degrees for 12 days to observe changes in strawberry quality. The results showed that soaking strawberries in strong acidic water and strong acidic water with calcium chloride treatment solution can significantly inhibit the respiration of strawberries, suppress the activity of polygalacturonase and carboxymethyl cellulase, effectively maintain the hardness of the fruit, and greatly reduce decay. The good fruit rate of the strong acidic water treatment group after 12 days was 100%, while the good fruit rate of the control group (untreated) was only 85%. This indicates that washing fruits and vegetables with strong acidic water not only has good washing, sterilization and disinfection effects, but also can extend the shelf life. The application of this technology is of great significance in promoting the sales of clean vegetables on the market. In recent years, the research and experiments have found that the electrogenerated functional water also has a better control effect on cucumber powdery mildew, and can effectively reduce the incidence rate of powdery mildew; It is also effective in preventing and controlling diseases of tomatoes and grapes. Due to its low cost, residue free, and pollution-free nature, it is of great significance for the production of organic agricultural products. The experiment of using electrically generated functional water for the prevention and control of grape anthracnose has also achieved gratifying results. Grape anthracnose mainly harms the fruit clusters and can cause up to 30% loss in severe cases. Conventional pesticides such as Baijunqing are generally used for prevention and control, but the effect is not ideal, and pesticide spraying can cause pollution to grape fruits. This experiment conducted a prevention and control experiment on grape plants that have not yet fallen ill. The experiment was divided into four groups: ① no treatment control group, ② Baijunqing spray treatment group, ③ strong acidic water spray treatment group, and ④ strong acidic water followed by alkaline water spray treatment group. The grape plants were sprayed with diesel spray every 7-10 days for 4 weeks. The results showed that the control effect of the strong acidic water treatment group reached about 43.0%, the acid first alkali treatment group reached 32.2%, and the Baijunqing treatment group only reached 28.1%. There were significant differences among the three groups. The prevention and control effect of the acidic water treatment group was more than 10% higher than the other two groups, while the prevention and control effect of the acid followed by alkali group was not significantly different from that of the Baijunqing treatment group, but still better than the group sprayed with Baijunqing. It can be seen that the prevention and control effect of acidic water is significantly better than that of Baijunqing. The experimental observation results indicate that although acidic water has strong acidity, no significant damage to fruits or leaves was observed.

In short, the rapid development of fruit and vegetable production in China requires the prompt resolution of preservation, storage, and circulation issues. However, the price of fruit and vegetable consumption also makes it difficult for China's fruit and vegetable preservation to solely rely on the high investment cost of foreign advanced, sophisticated, and cutting-edge equipment and technology. Researching and developing low-cost, high-efficiency, and energy-saving Chinese characteristic technologies is not only an urgent task, but also a source of technological innovation.