Extension of shelf life of semi-dry longan pulp with gaseous chlorine dioxide generating film

Lin, Xian; Chen, Gaohui; Jin, Tony; Ming, Wen; Wu, Jijun; Wen, Jing; Xu, Yujuan; An, Kejing; Yu, Yuanshan

doi:10.1016/j.ijfoodmicro.2020.108938

Cited by 8 publications

(7 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fungicidal mechanism of ClO 2 involves disruption of both the plasma and mitochondrial membranes ( Zhang and Fu, 2018 ; Lin et al, 2021 ). ClO 2 treatment causes ion leakage, inhibition of key enzyme activities in metabolic pathways, and alteration of cell structure in Saccharomyces cerevisiae ( Zhu et al, 2013 ).…”

Section: Modes Of Chlorine Dioxide Actionmentioning

confidence: 99%

“…Hence, a strong disinfection method is required to ensure long-term protection of the treated produce. An initial reduction of microbial load is important for extending the microbiological shelf-life of fresh produce ( Lin et al, 2021 ). Previous studies have reported different efficacies of ClO 2 in inhibiting microbial growth during postharvest storage of produce ( Praeger et al, 2018 ; Singh et al, 2021 ).…”

Section: Effects Of Chlorine Dioxide Treatment On Microbes Affecting Fresh Producementioning

confidence: 99%

See 1 more Smart Citation

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Malka

Park

2022

Front. Plant Sci.

View full text Add to dashboard Cite

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.

show abstract

Section: Modes Of Chlorine Dioxide Actionmentioning

confidence: 99%

Section: Effects Of Chlorine Dioxide Treatment On Microbes Affecting Fresh Producementioning

confidence: 99%

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Malka

Park

2022

Front. Plant Sci.

View full text Add to dashboard Cite

show abstract

“…Chlorate residues were supposed to be the products of ClO 2 disproportionation reactions (Smith et al, 2016). Previous studies have also reported chlorate residues in ClO 2 treated produce (Banach, van Overbeek, Nierop Groot, van der Zouwen, & van der Fels‐Klerx, 2018; Lin, Chen, et al, 2021; Smith et al, 2015, 2016). However, the concentrations of chlorate residues varied and were dependent on various factors, including food matrix, ClO 2 concentration, forms of ClO 2 and ClO 2 treatment time (Lin, Chen, et al, 2021).…”

Section: Resultsmentioning

confidence: 88%

“…They found that treatment of uninjured green bell pepper surfaces with 1.2 mg/L gaseous ClO 2 reduced E. coli O157:H7 populations by 8.04 log CFU/g. Several studies have also focused on the antibacterial effect of gaseous ClO 2 in blueberries, broiler house environments, and semi‐dry longan pulp (Ahmed, Rubayet Bostami, Mun, & Yang, 2017; Lin, Chen, et al, 2021; Popa et al, 2007; Sun et al, 2014, 2017). The antimicrobial effect of gaseous ClO 2 was generally attributed to its strong antioxidant properties, and the antimicrobial mechanisms are diverse and complex.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

Lin

Chen

Jin

et al. 2022

Journal of Food Safety

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Biochemical mechanism of chlorine dioxide fumigation in inhibiting Ceratocystis fimbriata and black rot in postharvest sweetpotato

Lu,

Yu,

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Extension of shelf life of semi-dry longan pulp with gaseous chlorine dioxide generating film

Cited by 8 publications

References 29 publications

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Fresh Produce Safety and Quality: Chlorine Dioxide’s Role

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

Biochemical mechanism of chlorine dioxide fumigation in inhibiting Ceratocystis fimbriata and black rot in postharvest sweetpotato

Contact Info

Product

Resources

About