Chlorine dioxide and sodium diacetate treatments in controlled atmospheres retard mold incidence and maintain quality of fresh walnuts during cold storage

2020 ◽  
Vol 161 ◽  
pp. 111063
Author(s):  
Yanping Ma ◽  
Pan Li ◽  
Christopher B. Watkins ◽  
Niu Ye ◽  
Nana Jing ◽  
...  
Keyword(s):  
Cold Storage ◽  
Chlorine Dioxide ◽  
Controlled Atmospheres ◽  
Sodium Diacetate

Effect of Chlorine Dioxide Gas Treatment on Surface Sterilization of Grape

2011 ◽  
Vol 236-238 ◽  
pp. 2939-2944 ◽  
Author(s):  
Ri Ya Jin ◽  
Shuang Qi Hu ◽  
Zhi Chao Chi
Keyword(s):  
Chlorine Dioxide ◽  
Treatment Time ◽  
Reducing Sugar ◽  
Gas Treatment ◽  
Surface Sterilization ◽  
Log Reduction ◽  
Chlorine Dioxide Gas ◽  
Spoilage Bacteria ◽  
Effect Of Chlorine

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.

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