Fruits and vegetables are foods that come into contact with various types of microorganisms
from planting to their consumption. A lack or poor sanitation of these products after harvest can
cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no
post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects
and are safe. However, to minimize such problems, the use of sanitizers is an efficient device
against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad
spectrum, low cost and well-established practices. However, the inevitable formation of disinfection
by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the
main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming
popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the
use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application,
spectrum of action and legislation. In order to ensure the quality and safety of final products, the
adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is
essential.
The Role of Lipid Peroxidation in Storage Disorders of Fresh Fruits and Vegetables
