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Effect of gaseous chlorine dioxide (ClO 2 ) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape
Author(s) -
Chen Shoujiang,
Wang Haiou,
Wang Rongrong,
Fu Qingquan,
Zhang Wei
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13662
Subject(s) - browning , berry , chemistry , food spoilage , chlorine dioxide , food science , table grape , horticulture , biology , bacteria , organic chemistry , genetics
Chlorine dioxide (ClO 2 ) gas was used to control berry decay and rachis browning of table grape due to its antimicrobial and anti‐browning properties. It was proposed that if ClO 2 gas is fully absorbed by the fruit, the maximum total ClO 2 dose can be calculated based on the maximum allowable residual concentration. To avoid possible bleaching effects on grape peel from high concentrations of ClO 2 , the total amount of ClO 2 gas needs to be injected into the packages in many small doses at specific time intervals over the course of the 90‐day storage period. Spoilage microorganism counts, decay rate, electrolyte leakage, rachis browning and residual ClO 2 in berry were investigated. The results showed that ClO 2 treatment could significantly reduce berry decay and rachis browning ( p ≤ .05) compared to the control. Grape treated with 1.0 mg L −1 ClO 2 6 times at 15‐day intervals maintained better fruit quality without any risks from the residual ClO 2 . Practical applications The present research found that ClO 2 treatment is useful for improving the microbial safety of grapes and reducing berry decay and rachis browning during storage, and low doses of ClO 2 spread over many treatment can yield better results.