Chlorine Dioxide Gas Retain Postharvest Quality and Shelf Life of Tomato during Modified Atmosphere Packaging Storage

Islam, Mohammad Zahirul; Mele, Mahmuda Akter; Park, Jong Man; Kim, Il-Seop; Kang, Ho-Min

doi:10.17503/agrivita.v39i3.1454

Cited by 10 publications

(10 citation statements)

References 15 publications

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“…Firmness was also maintained during 4 °C storage (Table 2). 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].…”

Section: Discussionsupporting

confidence: 93%

“…ClO 2 exposure positively afects the composition of volatile compounds and free amino acids in citrus fruits, resulting in the retention of their distinct favors [11]. ClO 2 exposure retains the titratable acidity (TA), soluble solid content (SSC), and vitamin C content in tomato and mulberry [12,13]. In another study, the sensory properties of plums were preserved upon ClO 2 treatment [14].…”

Section: Introductionmentioning

confidence: 95%

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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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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 95%

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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“…However, Mahmoud et al (2007) found that 5 mg L −1 ClO 2 treatment did not influence the exterior color and visual appearance of strawberries at 4°C after 16 days. Similarly, Islam et al (2017) said that 5 mg L −1 ClO 2 gas treatment of tomatoes for 12 h maintained their skin color and freshness.…”

Section: Fruitsmentioning

confidence: 99%

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Yan

Chen²,

2019

Food Bioprocess Technol

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Agricultural products are perishable and easily contaminated by spoilage microorganisms or foodborne pathogens, causing decay of food and illness in consumers. Chlorine dioxide (ClO 2) has many advantages as a fungicide in comparison to chlorine, NaClO, and ozone, and it can be used for sterilization and preservation due to its strong oxidizing properties. ClO 2 gas is more widely used in food safety and food preservation than its aqueous solutions. However, the ClO 2 gas produced on a large scale from a chemical reactor cannot be applied to food in small packages. Several recent reports have discussed the use of ClO 2 self-releasing packaging. This article highlights the systematic evaluation of the performance of ClO 2 alone and in combination with other treatments, such as 1-MCP, chitosan, and UV irradiation, in maintaining food safety and freshness of agricultural products. This article also focuses on the biological functions and mechanisms of ClO 2-mediated preservation of plant or animal food, including damage to the cell wall and the membrane of pathogens, inhibition of ethylene biosynthesis, restoration of redox balance, and change of the compound structure of toxins, such as pesticides, insecticides, and mycotoxins.

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“…For example, delayed senescence in ClO 2 -treated longan fruit has been reported to be associated with an altered redox state and increased cellular energy ( Chumyam et al, 2016 ). Moreover, reduced microbial incidence in ClO 2 treated produce leads to quality retention and shelf-life extension ( Islam et al, 2017 ).…”

Section: Modes Of Chlorine Dioxide Actionmentioning

confidence: 99%

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Malka

Park

2022

Front. Plant Sci.

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Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO2) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO2 in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO2 application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO2 against microbes affecting fresh produce.

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Chlorine Dioxide Gas Retain Postharvest Quality and Shelf Life of Tomato during Modified Atmosphere Packaging Storage

Cited by 10 publications

References 15 publications

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

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

Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

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