Chlorine dioxide gas treatment improves the quality of hardy kiwifruit (<i>Actinidia arguta</i>) during storage

Park, Hyowon; Han, Narae; Kim, Chulwoo; Lee, Uk

doi:10.1080/21580103.2019.1636414

Cited by 11 publications

(8 citation statements)

References 40 publications

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“…However, according to Fisk et al [30] and Stefaniak et al [1], the content of phenolic compounds in fruit stored in cold storge increased slightly, while other studies showed a decrease [33]. Similar relationships were found for flavonoid content, which was also either quite stable or slightly changed during low-temperature (1 • C) storage [4,32]. In our study, the direction of changes in the content of compounds from the phenolic group was dependent on the cultivar and storage conditions.…”

Section: Discussionmentioning

confidence: 64%

“…Such fruits are not suitable for consumption, but their storage period is extended [4,15,17]. A number of different post-harvest treatments, i.e., ethylene inhibitors [1], calcium chloride, or salicylic acid [32], have been tested to prolong the availability of minikiwi. An important factor in storage is the gas composition of the atmosphere in the cold storage.…”

Section: Discussionmentioning

confidence: 99%

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Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

2022

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The dietary properties of minikiwi make them, along with other fruits and vegetables, suitable as the basis for many slimming and pro-health diets. Prolonging the availability of minikiwi can be provided by different storage technologies. This experiment focused on evaluating the effect of various O2 and CO2 concentrations, i.e., low-oxygen atmosphere (DCA, 0.4% CO2:0.4% O2; ULO, 1.5% CO2:1.5% O2) or high-CO2 (CA, 5% CO2:1.5% O2) storage, in order to provide the consumer with fruits with comparable high nutritional values. Evaluation gave the basic characteristics of the fruits that characterize their health-promoting properties, i.e., total polyphenols (TPC), phenolic acids and flavonols, antioxidant activity (AA), monosaccharides, and acid content. The atmosphere with a higher CO2 content of 5% (CA) effectively influenced the high value of ascorbic acid even after 12 weeks of storage. DCA technology contributed to a significant inhibition of phenol loss but not as effectively as CA technology. In contrast, glucose and fructose contents were found to be significantly higher after storage in ULO or DCA, while sucrose content was more stable in fruit stored in CA or DCA. CA technology conditions stabilized the citric acid content of minikiwi, while DCA technology was less effective in inhibiting acid loss. The nutritional value of the fruit after storage in CA or DCA was not significantly reduced, which will allow the supply of fresh minikiwi fruit to be extended and provide a valuable component of the human diet.

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Section: Discussionmentioning

confidence: 64%

Section: Discussionmentioning

confidence: 99%

Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

2022

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“…No significant differences were observed in the TSS and TA contents of pomelo juice vesicles treated with different concentrations of gaseous ClO 2 ( p > .05), indicating that both the sweetness and sourness taste of pomelo juice were not affected by gaseous ClO 2 . Consistently, TSS and TA in green bell peppers and kiwifruit did not change significantly when treated with gaseous ClO 2 (Du et al, 2007; Park, Han, Kim, & Lee, 2019). More than a sourness substance, ascorbic acid was also the major bioactive compound in pomelo juice vesicles.…”

Section: Resultsmentioning

confidence: 84%

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

Lin

Chen

Jin

et al. 2022

Journal of Food Safety

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This study developed an in‐package pasteurization method that released gaseous chlorine dioxide (ClO2) triggered when moisture vapor from the fresh produce interacted with a ClO2 precursor. The samples were placed in sealed containers (750 ml) containing mixtures (0.1–1.0 g) of sodium chlorite and citric acid powders (1:1) and treated for up to 15 min at 25°C. Our results showed that, production of gaseous ClO2 was linearly correlated with the reaction time (R2>0.95) with mean concentrations in the range of 1.70 – 8.66 mg/L. The gaseous ClO2 treatments for 15 min significantly reduced Escherichia coli and fungi populations on pomelo juice vesicles with reductions of 6 and 2 log CFU/g, respectively. Perchlorate and chlorite in samples were not detected, and chlorate was only detected when the mean ClO2 concentration was over 4.09 mg/L. The treatments did not significantly affect total soluble solids, total acids, pectin and malondialdehyde contents, and color of pomelo juice vesicles. The contents of ascorbic acid, naringin, and limonin, and bitterness score decreased with the increase of mean ClO2 concentrations. Overall, our results demonstrate an effective nonthermal approach for microbial inactivation while maintaining the quality of fresh pomelo juice vesicles.

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“…An obvious increase in the quality of jujube fruit was observed with a reduction of 1.1-log CFU/g of total bacteria under 50 mg/L gaseous ClO 2 at 2 ± 1°C ( Park et al, 2020 ). Similarly, Park et al (2019) indicated that decay incidence and growth of microorganisms were reduced, and the ripening process was retarded under 30 mg/L gaseous ClO 2 treatment for 30 min. Reductions of 1 log CFU/g, 1.4 log CFU/g, and 0.6 log CFU/g were achieved on total bacteria, total yeasts, and total molds of kiwifruit, respectively.…”

Section: Potential Gaseous Interventions During Cold Storagementioning

confidence: 88%

“…Gaseous ClO 2 has been reported to inactivate yeasts and molds, which may help to extend the shelf-life of apples. Application of gaseous ClO 2 on reducing decay microorganisms of jujube fruit and kiwifruit in cold storage was studied by Park et al (2019Park et al ( , 2020. An obvious increase in the quality of jujube fruit was observed with a reduction of 1.1-log CFU/g of total bacteria under 50 mg/L gaseous ClO 2 at 2 ± 1 • C (Park et al, 2020).…”

Section: Gaseous Chlorine Dioxide (Clo 2 )mentioning

confidence: 99%

A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage

et al. 2021

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Listeria monocytogenes (L. monocytogenes) causes an estimated 1600 foodborne illnesses and 260 deaths annually in the U.S. These outbreaks are a major concern for the apple industry since fresh produce cannot be treated with thermal technologies for pathogen control before human consumption. Recent caramel apple outbreaks indicate that the current non-thermal sanitizing protocol may not be sufficient for pathogen decontamination. Federal regulations provide guidance to apple processors on sanitizer residue limits, organic production, and good manufacturing practices (GMPs). However, optimal methods to control L. monocytogenes on fresh apples still need to be determined. This review discusses L. monocytogenes outbreaks associated with caramel apples and the pathogen’s persistence in the environment. In addition, this review identifies and analyzes possible sources of contaminant for apples during cold storage and packing. Gaseous interventions are evaluated for their feasibility for L. monocytogenes decontamination on apples. For example, apple cold storage, which requires waterless interventions, may benefit from gaseous antimicrobials like chlorine dioxide (ClO2) and ozone (O3). In order to reduce the contamination risk during cold storage, significant research is still needed to develop effective methods to reduce microbial loads on fresh apples. This requires commercial-scale validation of gaseous interventions and intervention integration to the current existing apple cold storage. Additionally, the impact of the interventions on final apple quality should be taken into consideration. Therefore, this review intends to provide the apple industry suggestions to minimize the contamination risk of L. monocytogenes during cold storage and hence prevent outbreaks and reduce economic losses.

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Chlorine dioxide gas treatment improves the quality of hardy kiwifruit (Actinidia arguta) during storage

Cited by 11 publications

References 40 publications

Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

A Review: Gaseous Interventions for Listeria monocytogenes Control in Fresh Apple Cold Storage

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