Novel gaseous chlorine dioxide treatment system for improving the safety and quality of table grapes during cold storage. (30th December 2022)

• Record Type: Journal Article
• Authors: Jiang, Tao; Cheng, Chuansong; Wang, Huayan; Liu, Binxiong; Zhang, Xiwen; Tian, Meiling; Li, Changcheng; Fang, Ting; Chen, Tuanwei
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 172(2022)
• Publication Date: 2022-12-30
• Subjects: Gaseous chlorine dioxide -- Generating method -- Listeria monocytogenes -- Quality -- Table grapes; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114232
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study focused on the development of a gaseous ClO2 treatment system that contained dry ice that was used to form carbon dioxide (CO2 ) and an absorbent pad with sodium chlorite (NaClO2 ) solution for ClO2 gas generation. Furthermore, the effects of ClO2 gas on the populations of Listeria monocytogenes and the quality properties of table grapes during cold storage were evaluated. The system continuously released the sufficient concentrations of ClO2 gas to treat berries during 30 d of cold storage. After 20 h of ClO2 gas treatment, the populations of Listeria monocytogenes decreased from 5.88 log CFU/g to a non-detectable (ND) level. There were no significant ( p > 0.05) changes in the color parameters (L*, a*, and b*) of table grapes treated with ClO2 gas. The firmness, weight, total soluble solids (TSS), and titratable acid (TA) losses of table grapes were significantly ( p < 0.05) reduced by ClO2 gas, while Vitamin C was unaffected. Additionally, the residual ClO2 of table grapes were <0.5 mg/kg, which is considered a safe level. Overall, the novel gaseous ClO2 treatment system may be used as an effective intervention technology to improve the safety and quality of table grapes during cold storage. Highlights: The gaseous ClO2 treatment system was developed by reacting CO2 with NaClO2 . The system released sufficient ClO2 gas to treat grape samples during cold storage. The ClO2 gas effectively killed L. monocytogenes on samples. The ClO2 gas also maintained the quality of samples. The ClO2 residues of samples reached a safe level.