The Application of Controlled-release Chlorine Dioxide Pouches for Preservation of Cherry/Grape Tomatoes

摘要

The effect of controlled-release chlorine dioxide (C1O_2) gas on the safety and quality of cherry/grape tomatoes packaged in perforated clamshells was studied. Following four C1O_2 ty pe/dosage combinations were applied in this research: single dose slow-release (S), single dose fast-release (F), fast/slow-release combination (FS), and double dose fast-release (FF). Both treatments F and FF significantly reduced populations of Escherichia coli, Altemaria alternata, and Salmonella enterica for inoculated tomatoes, within 14 days storage at 20 °C. The ClO^-treated tomatoes retained higher firmness and had less weight loss compared to the control. The results indicate that C102 in a clamshell could inhibit the growth of microorganisms, maintain fruitfirmness, and reduce weight loss.