Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review

Sun, Xiuxiu; Baldwin, Elizabeth A.; Bai, Jinhe

doi:10.1016/j.foodcont.2018.07.044

Cited by 106 publications

(71 citation statements)

References 98 publications

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“…Aqueous ClO 2 is a highly effective biocide and has been used for the inactivation of yeasts, bacteria, viruses, protozoa, and fungi, due to its powerful anti‐bacterial and anti‐fungal activities (Sun, Baldwin, & Bai, ). In this study, the addition of ClO 2 in the combined glazing solution significantly inhibited the growth of the tested bacteria in the shrimp, due the slow release of ClO 2 from the glazing over the course of the storage period.…”

Section: Resultsmentioning

confidence: 99%

“…The regulations for the use of aqueous ClO 2 as an antimicrobial agent vary by nations. The U.S. Environmental Protection Agency enforces a maximum concentration of 0.8 mg/L of ClO 2 in drinking water, while less than 0.4 mg/L of ClO 2 can be added to drinking water in Germany (Sun et al, ). In this experiment, the added concentration of ClO 2 in the glazing solution was 0.8 mg/L, which showed good anti‐microbial activity for the shrimp, without a pungent odor.…”

Section: Resultsmentioning

confidence: 99%

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Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Cao

Zhong

Zhang

et al. 2019

J Food Process Preserv

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The combined effect of sodium erythorbate, stable chlorine dioxide, and gellan gum glazing on quality of peeled shrimp was investigated during frozen storage, and compared with traditional water‐ice‐glazing treatment. Data revealed that the growth of total aerobes, Escherichia coli, and Staphylococcus aureus was significantly inhibited in the combined treatment, compared to the water‐ice‐glazing group. Examination of tissue texture and microstructure verified that the combined glazing effectively maintained springiness and chewiness of the shrimp muscle, and this treatment showed a positive effect on stability and integrity of tissue microstructures. Myofibrillar protein content and Ca2+‐ATPase activity in muscle treated with combination were significantly higher than the water‐ice‐glazing treatment. SDS‐PAGE results confirmed that this treatment markedly slowed the degradation of muscle proteins. Additionally, the combined treatment significantly decreased the amount of protein carbonyls and dityrosine, which was mainly governed by the anti‐oxidization effect of incorporated sodium erythorbate. Practical applications Ice‐glazing is a surface coating process and is especially useful in the field of shrimp preservation, which prevents incidence of surface drying and dehydration, freezer burn, oxidation, and/or rancidity. However, the traditional water‐ice‐glazing can lead to cracking and sublimation during long period of frozen storage. The bacterial contamination cannot be completely suppressed or inactivated by the single ice‐glazing treatment. Among glazing processes, chitosan‐based glazings have been most widely studied to maintain quality of shrimp products. However, chitosan is water‐insoluble, relatively expensive, and highly viscous, which greatly limits its practical applications. For these reasons, alternative treatments that can form a stable and uniform glaze on surface of shrimp should be considered to minimize bacterial contamination and inhibit quality deterioration of frozen products. Outcome of the current study provides information regarding an optimum glazing formulation for shelf‐life extension of shrimp during frozen storage.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Cao

Zhong

Zhang

et al. 2019

J Food Process Preserv

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“…In the boxes, water vapor and CO 2 were able to be constantly produced by the active transpiration and respiration process of strawberries, which would be absorbed by the chitosan and PVA coatings on the cardboard and result in swelling of polymers chains and penetration of H + to react with ClO 2 − . As a result, gaseous ClO 2 was constantly produced and released from the coating layer, which diffused to the surface of strawberries and killed the microorganisms via various mechanisms [25]. mechanisms [25].…”

Section: Decay Ratementioning

confidence: 99%

“…As a result, gaseous ClO 2 was constantly produced and released from the coating layer, which diffused to the surface of strawberries and killed the microorganisms via various mechanisms [25]. mechanisms [25]. Moreover, the decay rate of strawberries was also highly influenced by the concentration of NaClO2 in the coating layer of coated boxes.…”

Section: Decay Ratementioning

confidence: 99%

“…They attributed the reduced weight loss of strawberries to the closure of stomatal pore and reduction in the metabolism activities of fruits. layer, which diffused to the surface of strawberries and killed the microorganisms via various mechanisms [25]. Moreover, the decay rate of strawberries was also highly influenced by the concentration of NaClO2 in the coating layer of coated boxes.…”

Section: Weight Lossmentioning

confidence: 99%

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Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation

Ren

2020

Coatings

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Chlorine dioxide (ClO2) has received great attention as a nontoxic and efficient antimicrobial agent for the preservation of fresh fruits and vegetables. A novel two-layer coated corrugated box was developed to release gaseous ClO2 under the trigger of moisture in this study. The inner surface of the box was firstly coated with a mixture of polyvinyl alcohol-NaClO2-diatomite and then with chitosan acetic acid solution. Results showed that ClO2 was successfully released under high humidity due to the reaction of NaClO2, water vapor and acid. The concentration of released ClO2 increased with the increasing NaClO2 content in the coating, while the addition of diatomite stabilized and extended the release. To evaluate the preservation effect, strawberries were packed in the coated box and stored at room temperature. Compared with the control, the decay rate and weight loss of the strawberries packed in the coated box (9 g/L NaClO2) were reduced up to 21.88% and 6.84%, respectively. The surface color, firmness and nutrients content were also better maintained. Therefore, this coated corrugated box with the capability to release ClO2 under the trigger of moisture has great potential to be applied as an antimicrobial packaging for fresh fruits and vegetables.

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PortableNear‐InfraredSpectroscopy in Food Analysis

Miseo¹,

Meyer²,

Ryan³

2021

Portable Spectroscopy and Spectrometry

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Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review

Cited by 106 publications

References 98 publications

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp ( Litopenaeus vannamei ) during frozen storage

Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation

PortableNear‐InfraredSpectroscopy in Food Analysis

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