Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested ‘Daw’ longan pericarp during storage under ambient conditions

Saengnil, Kobkiat; Chumyam, Athiwat; Faiyue, Bualuang; Uthaibutra, Jamnong

doi:10.1016/j.postharvbio.2013.12.016

Cited by 54 publications

(40 citation statements)

References 36 publications

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“…The L* of ClO 2 treated samples ascended with increasing concentrations of ClO 2 at each sampling date. Our results are consistent with the report of Saengnil et al (2014) for longan fruit who showed that higher concentrations of ClO 2 resulted in a higher L* compared with other concentrations during storage due to the oxidation effect of ClO 2 .…”

Section: Surface Colorsupporting

confidence: 93%

“…These results correlate fairly well with our findings related with redness (a*) color of samples. It is possible to speculate that ClO 2 concentrations at 16 and 20 mg/L inactivated the enzymes which are responsible for destruction of phenolic compounds as indicated by Saengnil et al (2014) on Longan fruit.…”

Section: Anthocyanin Profilementioning

confidence: 99%

“…Guo et al (2014) reported that ClO 2 slowed down the ethylene production and total respiration in tomato. Saengnil et al (2014) showed that ClO 2 reduced browning and preserved the total phenolic content of 'Daw' longan fruit. Chen et al (2010) found that ClO 2 reduced the polyphenol oxidase (PPO) and peroxidase (POD) activity and inhibited the enzymatic browning of asparagus lettuce.…”

Section: Introductionmentioning

confidence: 96%

“…The application of ClO 2 technology in different produces such as tomato (Guo et al, 2014), 'Daw' longan (Saengnil et al, 2014), asparagus lettuce (Chen et al, 2010), plum (Chen and Zhu, 2011), fig (Karabulut et al, 2009) and strawberry (Aday et al, 2013;Aday and Caner, 2014) has been documented. Guo et al (2014) reported that ClO 2 slowed down the ethylene production and total respiration in tomato.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality

Colgecen

Aday

2015

Postharvest Biology and Technology

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Section: Surface Colorsupporting

confidence: 93%

Section: Anthocyanin Profilementioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality

Colgecen

Aday

2015

Postharvest Biology and Technology

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“…ClO 2 gas has been shown to be more effective than aqueous formulation at the same concentration due its greater diffusivity into the tissues [Han et al, 2001]. The applications of gaseous ClO 2 maintained higher fruit quality on longan fruit [Saengnil et al, 2014], blueberries [Zhang et al, 2015], sweet cherry [Colgecen & Aday, 2015], and apricot [Wu et al, 2015].…”

Section: Introductionmentioning

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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Postharvest melatonin treatment inhibited longan (Dimocarpuslongan Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity

Luo

Yin

Liao

et al. 2021

Food Science & Nutrition

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show abstract

Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested ‘Daw’ longan pericarp during storage under ambient conditions

Cited by 54 publications

References 36 publications

The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality

The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality

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

Postharvest melatonin treatment inhibited longan (Dimocarpuslongan Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity

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