Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘<scp>H</scp>ami’ melon fruit

Guo, Qin; Lv, Xin; Xu, Fengming; Zhang, Yuli; Wang, Jide; Lin, Honghui; Wu, Bin

doi:10.1111/ijfs.12149

Cited by 45 publications

(27 citation statements)

References 26 publications

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“…The value of peaks in 1-MCP, ClO 2 , calcium and heat treated fruit were reduced about A% B%, C%, and D% respectively, and the peaks were retarded for 1 day in 1-MCP and ClO 2 treated fruit compared to the control fruit. These results indicate that 1-MCP and ClO 2 are more effective than the other two treatments in inhibition of respiration rates during 10 days of storage at 20°C, which are in agreement with the previous reports suggesting the beneficial effects of 1-MCP and ClO 2 in reducing respiration rates in apricots (De Martino et al 2006;Zhong et al 2006;Guo et al 2013). …”

Section: Respiration Ratesupporting

confidence: 93%

Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

Guo

Wang

et al. 2014

J Food Sci Technol

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The effect of postharvest treatments on storage characteristics of harvested apricots in relation to fruit quality was investigated. 'Xiaobai' apricots treated with 1-methylcyclopropene (1-MCP), chlorine dioxide (ClO 2 ), calcium, and heat in sealed container and then stored at 20°C with 90 % relative humidity (RH) for 10 days. Results showed that the treatments could reduce respiration production and MDA content, delay softening, postharvest decay, the decrease of soluble solids (SSC), and visual changes. Furthermore, the polyphenol oxidase (PPO), polygalacturonase (PG), and pectin methylesterase (PME), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) activities were reduced by treatments. Taken together, it is suggested that ClO 2 treatment might be an effective way to maintain the quality of apricot fruit except 1-MCP treatment.

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Section: Respiration Ratesupporting

confidence: 93%

Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

Guo

Wang

et al. 2014

J Food Sci Technol

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“…1). In melon fruits, the control showed higher carbon dioxide and ethylene compared to ClO 2 gas treatment because of the excess metabolic process, thus fruit get ripening (Guo et al, 2013). In the 5 ppm ClO 2 gas 12 hours treatment at 5 ˚C storage, the average oxygen, carbon dioxide, and ethylene concentration were 20.31 %, 0.89 %, and 2.47 μL L -1 , respectively.…”

Section: Resultsmentioning

confidence: 95%

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

Islam¹,

Mele²,

Park³

et al. 2017

Agrivita.J.Agr.Sci

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While surface sterilization can minimize the postharvest loss of fruits and vegetables, it depends on concentration, treatment duration, storage condition, and crops. This study was conducted to investigate the consequences of chlorine dioxide (ClO 2 ) gas on post-harvest quality and shelf life of tomato fruits during the modified atmosphere packaging storage. Tomato fruits of light red maturity stage were harvested at Gangwon province in the Republic of Korea. Fruits were dipped in fungal suspension and, afterward, some of them were sterilized with NaOCl, while others were sterilized with ClO 2 gas. On the final storage day, the 5 ppm ClO 2 gas 12 hours treated tomato fruits showed the least carbon dioxide and ethylene, and the utmost oxygen concentration. The least fresh weight loss, prolonged shelf life and the most suppressed fungal incidence were obtained by the 5 ppm ClO 2 gas 12 hours treatment. As compared to other treatments, the 5 ppm ClO 2 gas 12 hours treatment yielded higher firmness, titratable acidity and vitamin C, and lower soluble solids. Therefore, the 5 ppm ClO 2 gas 12 hours treatment may be useful to prevent fungal incidence as well as to retain the postharvest quality and increase the shelf life of tomato fruits.

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“…The same result was observed by Aday & Caner [2011], where the lower weight in the CD samples was probably caused by effect of ClO 2 on the microorganisms. The low proliferation of microorganism on the surface of fruits affects the enzymatic activity [Wang et al, 2011], the respiration rate and the ethylene biosynthesis [Aday & Caner 2011;Guo et al, 2013] with the effect of limiting the evaporation and the post--harvest metabolic process [Sun et al, 2014].…”

Section: Weight Lossmentioning

confidence: 99%

Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging

Chiabrando¹,

Giuggioli²,

Maghenzani³

et al. 2018

Pol. J. Food Nutr. Sci.

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A chlorine dioxide generating pad has been used as postharvest treatment to maintain the quality and safety of strawberries in two different storage conditions. During the short storage time (3 days at 4°C + 2 days at 20°C) fruit treated with ClO 2 maintained better quality parameters, as color, titratable acidity, total soluble solids, anthocyanins, antioxidant capacity and lower values of weight loss. During the long storage time (12 days at 2°C), the parameters related to postharvest quality were generally preserved and the effect of ClO 2 was positive to reduce the total yeast and mold, except the last period of the experiment when the ClO 2 gas-generating pad was probably exhausted. The sensory evaluation revealed that the sanitization with ClO 2 maintained a global positive acceptance in particular during the short storage time. The results suggest that this treatment may be suitable to maintain the quality during short storage and long storage until 8 days and it may be an important alternative sanitizer thanks to the positive action against the yeast and mold without modifying the quality of the strawberries. Unauthenticated Download Date | 5/8/18 8:11 PM

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Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘Hami’ melon fruit

Cited by 45 publications

References 26 publications

Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

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

Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging

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