A polymeric chlorine dioxide self-releasing sheet to prolong postharvest life of cherry tomatoes

Sadeghi, Kambiz; Gopinath, Kasi; Ketsuk, Phuntheera; Thanakkasaranee, Sarinthip; Khan, Sher Bahadar; Seo, Jongchul

doi:10.1016/j.postharvbio.2019.111040

Cited by 25 publications

(8 citation statements)

References 26 publications

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“…ClO 2 is very reactive and unstable. The decrease may be results of reaction of ClO 2 with fresh produce and package materials, ClO 2 leakage from the packages, and self-destruction (Sadeghi et al, 2020). Our results also show that low level of ClO 2 was generated in the packages containing only ClO 2 -relasing films.…”

Section: Discussionmentioning

confidence: 49%

“…Our results demonstrated that the firmness of cherry tomatoes treated with ClO 2 -relasing films, AA, or the combinations was maintained compared to the control during storage. Earlier results showed that gaseous ClO 2 treatment of tomatoes did not significantly affect the texture of the tomatoes (Sadeghi et al, 2020;Wang, Sokorai, Wu, & Fan, 2019). The firmness of Romaine lettuce treated with the combination of 4% AA and ClO 2 films was only 1/3 and ½ of the control after 7 and 14 days of storage, respectively, although the reduction of firmness was not significantly different from the control due to large variations in firmness among the samples.…”

Section: Discussionmentioning

confidence: 86%

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Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce

Fan

Jin

Baik

et al. 2021

Journal of Food Safety

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Novel intervention technologies are needed to minimize pathogen contamination of fresh produce. The present study was undertaken to develop an in-package treatment system that combined aerosolized acetic acid (AA) and chlorine dioxide (ClO 2 )releasing film in which the acid triggered the release of ClO 2 from its precursor. A four-strain cocktail of Salmonella enterica (S. Montevideo, S. Typhimurium, S. Newport, and S. Saint-paul) was inoculated onto the surfaces of cut Romaine lettuce and the stem scars of cherry tomatoes. The inoculated samples were placed into clamshell containers containing one ClO 2 -releasing film (2.5 Â 2.5 cm). After the packages were sealed, AA (2 and 4%) was aerosolized for 60 s into the packages through perforated openings. Results demonstrated that the combination of AA with the ClO 2releasing film significantly reduced Salmonella populations with reductions of >4 log and >2 log CFU/piece on lettuce and tomato stem scars, respectively. The ClO 2releasing film or aerosolized AA alone did not result in any significant reductions of Salmonella populations except aerosolized 4% AA, which achieved 2.21 log CFU/piece reductions on lettuce. The combinations and 4% AA treatment caused damage to fresh-cut lettuce during 14 days of storage as evidenced by the deterioration in appearance, softening, and decreased ascorbic acid and antioxidant levels. The treatments did not significantly affect most of the quality attributes of cherry tomatoes during 21 days of storage at 10 C. Overall, our results demonstrate that the novel combination of AA and ClO 2 -releasing film may be used to enhance microbial safety and quality of cherry tomatoes.

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Section: Discussionmentioning

confidence: 49%

Section: Discussionmentioning

confidence: 86%

Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce

Fan

Jin

Baik

et al. 2021

Journal of Food Safety

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“…Tese results are in agreement with previous reports: Islam et al [13] reported that 12 h of gaseous ClO 2 treatment can yield tomatoes with greater frmness. Similarly, ClO 2 delayed the softening of grape tomatoes [25], and a ClO 2 self-releasing sheet was efective in maintaining the frmness of cherry tomatoes [26]. ClO 2 treatment has also been shown to maintain frmness in other produce, such as strawberries, blueberries, and litchi [10,[27][28][29].…”

Section: Discussionmentioning

confidence: 98%

Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato

Park

Malka

2022

Journal of Food Quality

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Chlorine dioxide (ClO2) is used to maintain quality and safety of fresh produce. However, ClO2 action mechanism in fresh produce is unknown. In this study, firstly, we evaluated the efficacy of ClO2 treatment on the quality, chilling injury, and calyx molding of tomatoes stored at two different temperatures. Then, ClO2 effect on the expression of cell wall- and ripening-related genes and on the activity of antioxidant enzymes was investigated. Tomatoes were treated with gaseous ClO2 for 15 min before transferring them to 13°C for 12 days and/or 4°C for 14 days, followed by 5 days at 20°C (shelf-life conditions). ClO2 treatment marginally reduced the rate of respiration but did not affect ethylene production at 13°C and 4°C storage or at shelf-life conditions. When stored at 13°C, treatment with ClO2 reduced the loss of firmness, with concomitant repression of pectin esterase 1, a cell wall-related gene. Additionally, at 13°C storage conditions, ClO2 treatment maintained tomato quality in terms of soluble solid content, titratable acidity, and color and was associated with the downregulation of the ripening-relatedethylene response factors B3/C1/E1 and the induction of antioxidant genes encoding catalase and ascorbate peroxidase. At 4°C storage conditions, ClO2 at a concentration of 15 ppm not only maintained the firmness and quality of tomatoes but also inhibited pitting during shelf-life with a concomitant increase of catalase activity. Moreover, treatment with 15 ppm ClO2 significantly reduced the calyx molding that is generally observed in fruits stored at 13°C and under shelf-life conditions. Hence, our results indicate that ClO2 treatment effectively maintained tomato quality and inhibited calyx molding by partially regulating ripening-related genes and antioxidant systems, thereby improving the storability of postharvest tomatoes.

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“…Further, ClO 2 gas is a more effective ClO 2 -based disinfectant than the ClO 2 solution because it has better diffusion ability, is easy to come in contact with microbial cells, and can react with cell materials to kill bacteria. (Du et al 2002 , 2003 ; Chai et al 2020 ; Sadeghi et al 2020 ). Currently, long-term controlled release is an important index for determining the practical applicability of ClO 2 gas sustained-release devices(Ahmed et al 2017 ; Liu et al 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Development of chlorine dioxide sustained-release device using carboxymethyl cellulose-polyvinyl alcohol-β-cyclodextrin ternary hydrogel and a new sustained-release kinetic model

et al. 2023

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Owing to unique physiochemical and biological properties as well as the ability to be combined with a wide variety of materials for both biocompatibility and hydrophilia, carboxymethyl cellulose (CMC) is an excellent choice as a carrier. Loading Chlorine dioxide (ClO 2 ) into biodegradable carrier for its good disinfection performance and high safety factors has attracted significantattention. Therefore, in this study, we used ClO 2 as a model drug, and a sustained-ClO 2 -gas-release gel was developed from degradable materials, such as carboxymethyl cellulose (CMC), polyvinyl alcohol (PVA), and β-cyclodextrin (βCD), through a simple and benign crosslinking strategy. Notably, the gel had sustained-release property in a wide temperature range of 4–35 ℃ and released ClO 2 gas effectively for more than 30 days. Furthermore, a loss factor was proposed based on the incomplete release of the drug in the sustained release process to a chieve a good fit with the gas diffusion process. A new diffusion model was designed based on the Korsmeyer–Peppas model, and an excellent fit was obtained. This sustained-ClO 2 -gas-release gel provides theoretical and technical guidance for the development of sustained-disinfectant-release agents for use in space and offers new insights into the sustained release model of skeleton-soluble hydrogels. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10570-023-05070-6.

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A polymeric chlorine dioxide self-releasing sheet to prolong postharvest life of cherry tomatoes

Cited by 25 publications

References 26 publications

Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce

Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce

Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato

Development of chlorine dioxide sustained-release device using carboxymethyl cellulose-polyvinyl alcohol-β-cyclodextrin ternary hydrogel and a new sustained-release kinetic model

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