Effect of Chlorine Dioxide Gas Treatment on Surface Sterilization of Grape

Abstract

Experiments were conducted to investigate the effect of concentration and duration of chlorine dioxide gas treatment on Surface sterilization of grape at 25°C. The results showed that the values of inactivate bacterial log reduction ofBotrytis cinerea,Penicilliumandalternariaincreased with the increasing of ClO2gas concentrations and treatment time. When the concentrations and treatment time was about 10 mg/m3and 30 minutes, respectively, more than 4 log reduction was obtained for the three spoilage bacteria on grape surface. Furthermore, the effect of chlorine dioxide gas treatment on quality of grape was investigated. It was found that the contents of vitamin C (Vc) and reducing sugar (RS) in grape also increased compared with grape without ClO2gas treatment.

Analysis of the Application of Fungicide and Ethylene Absorbent for Extended Storage Life of Kyoho Grapes at Room Temperature

“…The reason may be that with the action of protopectinase (PE) and polygalacturonase (PG), the protopectin between the mesohyl cell layer converted into pectin and pectinase. Pectin further converted into the small molecules of sugar and resulted in cell separation, causing fruit tissue softening [8]. The results of berry firmness were shown in Fig.…”

“…Organic acid was also one of the fruits respiratory substrates during storage, which would gradually decline along with the consumption of respiration. So the preservation of TA was one of the indicators to measure the effectiveness of fruit storage and also an important chemical indicator to identify the fruit quality [8]. The results of berry TA were shown in Fig.…”

“…Recently it has been demonstrated that the amount of sulfur dioxide gas needed to kill Botrytis spores or to inactivate exposed mycelium is dependent on the concentration and the length of time the fungus is exposed to the fumigant [7]. At the same time, sulfur dioxide gas could inhibit oxidase activity, reduce respiratory rate, enhance storability and effectively prevent grapes enzymatic browning [8]. Low temperature storage is also the most commonly used method of grape preservation.…”

A pilot study on using chlorine dioxide gas for disinfection of gastrointestinal endoscopes

“…CD gas is a registered sterilant that is approved by the United States Environmental Protection Agency (US EPA) and can kill almost all microorganisms, including vegetative forms of bacteria, bacterial spores, fungi, bacillus, and viruses (US EPA, 2006). It has already been widely employed to sterilize pharmaceutical facilities (Eylath et al, 2003a;2003b), sanitize fruits (Jin et al, 2011), and vegetables (Park and Kang, 2015b), as well as to decontaminate several types of enclosed spaces, such as hospital rooms (Lowe et al, 2013a;2013c), ambulances (Lowe et al, 2013b), biosafety laboratories (Wang et al, 2015), and associated devices (Luftman et al, 2008). Moreover, CD gas has been approved and is not carcinogenic, teratogenic, or mutagenic, and does not corrode stainless steel (316SS, 304SS), commonly used polymers or optical lenses (Kowalski, 1998;US EPA, 2010).…”