Applications of Gaseous Chlorine Dioxide on Preservation of Fruits and Vegetables

摘要

Microorganism induced foodborne illness and produce loss due to decay are two important concerns for processors and marketers of fruits and vegetables. The application of chlorine dioxide (C1O_2) for postharvest sanitation has increased in recent years due to its many advantages over other sanitizers, including its strong antimicrobial capacity, wide pH tolerance, and low environmental impact. Gaseous CIO_2 has many advantages over its aqueous formulations, including its ease of mixing with air, rapid diffusion, and an ability to penetrate permeable surfaces and biofilms. ClO_2 treatments maintain food safety and quality of fresh produce.