Plant Physiological Response of Strawberry Fruit to Chlorine Dioxide Gas Treatmentduring Postharvest Storage

摘要

Chlorine dioxide (002), a strong oxidizing and sanitizing agent, is used as a postharvest sanitizer for fruits and vegetables and is generally applied on a packing line using a C102 generator. The objective of this research was to study the physiological responses of strawberries to C102 when applied to the fruit using a crystalline form packaged in a "sachet" attached to a polyethylene clamshell. The C102 was released gradually during storage and distribution. Strawberries were packed in commercialclamshells, with or without C102 treatments, and stored at 1 and 5 °C for 14 d to simulate cold storage/shipping conditions and at 10 and 20 °C for 7 d to simulate refrigerated and non-refrigerated shelf conditions. The effect of C10_2 on strawberrieswas assessed by determining weight loss, firmness, surface color, soluble solids content (SSC), titratable acidity (TA), respiration rate, and ethylene production. Chlorine dioxide concentration at 0.5 g per clamshell markedly slowed weight loss and softening of strawberry fruit at 10 °C or below. This effect disappeared when C10_2 dosage was 0.2 g per clamshell at any temperature, or storage temperature was 20 °C at any C10_2 dosage. Soluble solids content and TA were stable during storage regardlessof storage temperature and C10_2 treatment. Surface color values were not significantly different between treatments.