1
|
Dwivedi M, Singh P, Pandey AK. Botrytis fruit rot management: What have we achieved so far? Food Microbiol 2024; 122:104564. [PMID: 38839226 DOI: 10.1016/j.fm.2024.104564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 05/11/2024] [Accepted: 05/17/2024] [Indexed: 06/07/2024]
Abstract
Botrytis cinerea is a destructive necrotrophic phytopathogen causing overwhelming diseases in more than 1400 plant species, especially fruit crops, resulting in significant economic losses worldwide. The pathogen causes rotting of fruits at both pre-harvest and postharvest stages. Aside from causing gray mold of the mature fruits, the fungus infects leaves, flowers, and seeds, which makes it a notorious phytopathogen. Worldwide, in the majority of fruit crops, B. cinerea causes gray mold. In order to effectively control this pathogen, extensive research has been conducted due to its wide host range and the huge economic losses it causes. It is advantageous to explore detection and diagnosis techniques of B. cinerea to provide the fundamental basis for mitigation strategies. Botrytis cinerea has been identified and quantified in fruit/plant samples at pre- and post-infection levels using various detection techniques including DNA markers, volatile organic compounds, qPCR, chip-digital PCR, and PCR-based nucleic acid sensors. In addition, cultural, physical, chemical, biological, and botanical methods have all been used to combat Botrytis fruit rot. This review discusses research progress made on estimating economic losses, detection and diagnosis, as well as management strategies, including cultural, physical, chemical, and biological studies on B. cinerea along with knowledge gaps and potential areas for future research.
Collapse
Affiliation(s)
- Mansi Dwivedi
- Department of Botany, DDU Gorakhpur University, Gorakhpur, 273009, Uttar Pradesh, India
| | - Pooja Singh
- Department of Botany, DDU Gorakhpur University, Gorakhpur, 273009, Uttar Pradesh, India.
| | - Abhay K Pandey
- Department of Botany, DDU Gorakhpur University, Gorakhpur, 273009, Uttar Pradesh, India; Department of Mycology & Microbiology, Tea Research Association, North Bengal Regional R & D Center, Nagrakata, 735225, Jalpaiguri, West Bengal, India.
| |
Collapse
|
2
|
Liu R, Xie R, Zhu X, Huang C. Preparation and application of chlorine dioxide gas slow-release fresh-keeping card based on polylactic acid. Int J Biol Macromol 2024; 263:130273. [PMID: 38368990 DOI: 10.1016/j.ijbiomac.2024.130273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/11/2024] [Accepted: 02/15/2024] [Indexed: 02/20/2024]
Abstract
Blueberries are highly perishable after harvest, so a simple preservation method is needed to extend the shelf life of blueberries. In this study, sodium chlorite-loaded sepiolite was added to polylactide solution with tartaric acid to create a ClO2 gas slow-release fresh-keeping card. The fresh-keeping card absorbs moisture in the air, which causes tartaric acid to enter the sepiolite and react with sodium chlorite to release ClO2 gas slowly. The study investigated the impact of fresh-keeping cards on the quality attributes of blueberries, including appearance, decay rate, ethylene release rate, respiration rate, hardness, ascorbic acid content, and anthocyanin concentration. Low-field nuclear magnetic technology was used to analyze the water state and distribution of blueberries during storage. The results showed that the ClO2 gas released by the fresh-keeping card can destroy ethylene in the air and kill microorganisms in blueberries, thereby delaying fruit decay.
Collapse
Affiliation(s)
- Ren Liu
- School of Light Industry & Food Engineering, Guangxi University, Nanning, China
| | - Ruibang Xie
- School of Light Industry & Food Engineering, Guangxi University, Nanning, China
| | - Xuhao Zhu
- School of Light Industry & Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, Nanning, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, China.
| |
Collapse
|
3
|
Triple-layer composite nanofiber pad with directional liquid absorption and controlled-release chlorine dioxide for postharvest preservation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
4
|
Lin X, Chen G, Jin TZ, Li X, Xu Y, Xu B, Wen J, Fu M, Wu J, Yu Y. Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide. J Food Saf 2022. [DOI: 10.1111/jfs.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xian Lin
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
- Food Science and Technology Program, BNU‐HKBU United International College Zhuhai Guangdong China
| | - Gaohui Chen
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Tony Z. Jin
- U.S. Department of Agriculture Eastern Regional Research Center, Agriculture Research Service Wyndmoor Pennsylvania USA
| | - Xiangyu Li
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Yujuan Xu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Baojun Xu
- Food Science and Technology Program, BNU‐HKBU United International College Zhuhai Guangdong China
| | - Jing Wen
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Manqin Fu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Jijun Wu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| | - Yuanshan Yu
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangdong China
| |
Collapse
|
5
|
Zhong T, Zhang J, Sun X, Kou J, Zhang Z, Bai J, Ritenour MA. The Potential of Gaseous Chlorine Dioxide for the Control of Citrus Postharvest Stem-End Rot Caused by Lasiodiplodia theobromae. PLANT DISEASE 2021; 105:3426-3432. [PMID: 33934635 DOI: 10.1094/pdis-02-20-0407-re] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The focus of this study was to develop technologies using chlorine dioxide (ClO2) gas to control postharvest stem-end rot of citrus caused by Lasiodiplodia theobromae. Mycelial growth of L. theobromae on potato dextrose agar (PDA) plugs was completely inhibited by a 24-h ClO2 exposure provided by 0.5 g of solid ClO2 generating granular mixture in a 7.7-liter sealed container. In vivo experiments were conducted on artificially inoculated Tango and naturally infected U.S. Early Pride mandarins. When ClO2 treatments were initiated 0 to 6 h after inoculation, decay development was significantly reduced as compared with the control, and higher ClO2 doses were more effective. A ClO2 treatment (using 3 g of generating mixture per 7.7-liter sealed container) administered 0 h after inoculation resulted in 17.6% Diplodia stem-end rot incidence compared with 95.6% in the control, whereas the same treatment administered 24 h after inoculation was much less effective, resulting in 63.0% incidence compared with 85.4% in the control. Diplodia stem-end rot incidence of naturally infected fruit after using 6 or 9 g of generating mixture per 24-liter sealed box was 23.8 or 25.7%, respectively, compared with 47.9% for control fruit. The ClO2 treatments had no negative effects on fruit quality characteristics including weight loss, firmness, puncture resistance, titratable acids (TAs), total soluble solids (TSSs), and rind color. Albedo pH at wounds was significantly reduced from 6.0 to 4.8 by the ClO2 treatments, whereas undamaged albedo remained at 5.8. In addition, no visible physiologic defects, such as peel browning and bleaching, were observed on ClO2-treated fruit. These results indicate that ClO2 gas has the potential to be developed as a component of an integrated citrus postharvest decay control system to minimize fruit losses.
Collapse
Affiliation(s)
- Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, China
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Jiuxu Zhang
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Xiuxiu Sun
- Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fort Pierce, FL 34945, U.S.A
| | - Jingjing Kou
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Zhike Zhang
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| | - Jinhe Bai
- Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Fort Pierce, FL 34945, U.S.A
| | - Mark A Ritenour
- Indian River Research and Education Center, University of Florida, Fort Pierce, FL 34945, U.S.A
| |
Collapse
|
6
|
Production of packaged ready – to – eat whole strawberries (cv. San Andreas): Packaging conditions for shelf-life extension. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100696] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
7
|
Liu X, Jiao W, Du Y, Chen Q, Su Z, Fu M. Chlorine Dioxide Controls Green Mold Caused by Penicillium digitatum in Citrus Fruits and the Mechanism Involved. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13897-13905. [PMID: 33146520 DOI: 10.1021/acs.jafc.0c05288] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Green mold caused by Penicillium digitatum is the main postharvest disease in citrus fruits. The goal of this study is to evaluate the antifungal activity of chlorine dioxide (ClO2) against P. digitatum both in vivo and in vitro and to elucidate the underlying mechanism using flow cytometry and scanning electron microscopy. The results showed that 200-1800 mg/L of ClO2 significantly inhibited the incidence of green mold on kumquats, mandarins, Peru's oranges, and grapefruits caused by P. digitatum. Additionally, 200 mg/L of ClO2 significantly induced cell apoptosis of P. digitatum by increasing the fluorescence intensity of the mitochondrial membrane potential from 118 to 1225 and decreased the living cell rate from 96.8 to 6.1%. Further study demonstrated that the content of malondialdehyde and nucleic acid leakage (OD260) of P. digitatum markedly increased, and the mycelial morphology was seriously damaged with increased ClO2 concentration. These results indicated that ClO2 could inhibit fungal growth by destroying the membrane integrity of P. digitatum, and the use of ClO2 may be an alternative strategy to control green mold in postharvest citrus fruits.
Collapse
Affiliation(s)
- Xin Liu
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Wenxiao Jiao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Yamin Du
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| | - Qingmin Chen
- College of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, PR China
| | - Zhengbo Su
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, PR China
| | - Maorun Fu
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, PR China
| |
Collapse
|
8
|
Lin X, Chen G, Jin TZ, Wen M, Wu J, Wen J, Xu Y, An K, Yu Y. Extension of shelf life of semi-dry longan pulp with gaseous chlorine dioxide generating film. Int J Food Microbiol 2020; 337:108938. [PMID: 33166912 DOI: 10.1016/j.ijfoodmicro.2020.108938] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 10/13/2020] [Accepted: 10/18/2020] [Indexed: 11/19/2022]
Abstract
A packaging system using gaseous chlorine dioxide generating film (CDGF) in a sealed container was developed to extend the shelf life of semi-dry longan pulp (moisture content 38.8 wt%; aw0.8). The antimicrobial properties, formation of chloroxyanion residues and effects of CDGF on the quality of semi-dry longan pulp were investigated. CDGF was triggered by the moisture vapor from semi-dry longan pulp in the sealed container and released gaseous ClO2 into the headspace of the container. The antifungal test showed that CDGF significantly inactivated artificially inoculated molds in semi-dry longan pulp and achieved reductions of over 3 log CFU/g after 28 days storage at room temperature (25 °C). CDGF reduced total aerobic bacterial populations by over 6.4 log CFU/g and maintained these population levels at around 2.0 log CFU/g throughout the 180-day storage period at room temperature. The residual concentrations of chloride, chlorate and perchlorate in longan pulp increased and then decreased during the 180-day storage. Residual chloride levels were maintained at 1.5 mg/g after Day 120 and residual chlorate and perchlorate levels were not detected after Day 120 and Day 180, respectively, in CDGF-treated samples. CDGF treatments reduced total polyphenol content but didn't have any significant impact on the levels of polysaccharides in samples. There were no significant differences between CDGF-treated and control samples in color changes during storage. The content of 5-hydroymethylfurfural (5-HMF) in both samples increased during storage, suggesting that the Maillard reaction occurred. This study demonstrated an effective approach to develop a new antimicrobial packaging system for semi-dry longan pulp.
Collapse
Affiliation(s)
- Xian Lin
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Gaohui Chen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Tony Z Jin
- Eastern Regional Research Center, Agriculture Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States
| | - Ming Wen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Jijun Wu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Jing Wen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China.
| | - Kejing An
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| | - Yuanshan Yu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, 133 Dongguanzhuang Yiheng Road, Tianhe District, Guangdong 510610, China
| |
Collapse
|
9
|
Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation. COATINGS 2020. [DOI: 10.3390/coatings10030242] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Chlorine dioxide (ClO2) has received great attention as a nontoxic and efficient antimicrobial agent for the preservation of fresh fruits and vegetables. A novel two-layer coated corrugated box was developed to release gaseous ClO2 under the trigger of moisture in this study. The inner surface of the box was firstly coated with a mixture of polyvinyl alcohol-NaClO2-diatomite and then with chitosan acetic acid solution. Results showed that ClO2 was successfully released under high humidity due to the reaction of NaClO2, water vapor and acid. The concentration of released ClO2 increased with the increasing NaClO2 content in the coating, while the addition of diatomite stabilized and extended the release. To evaluate the preservation effect, strawberries were packed in the coated box and stored at room temperature. Compared with the control, the decay rate and weight loss of the strawberries packed in the coated box (9 g/L NaClO2) were reduced up to 21.88% and 6.84%, respectively. The surface color, firmness and nutrients content were also better maintained. Therefore, this coated corrugated box with the capability to release ClO2 under the trigger of moisture has great potential to be applied as an antimicrobial packaging for fresh fruits and vegetables.
Collapse
|
10
|
Zhang B, Huang C, Zhang L, Wang J, Huang X, Zhao Y, Liu Y, Li C. Application of chlorine dioxide microcapsule sustained-release antibacterial films for preservation of mangos. Journal of Food Science and Technology 2019; 56:1095-1103. [PMID: 30956289 DOI: 10.1007/s13197-019-03636-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 11/24/2022]
Abstract
In this study, fresh mangos were packed using a custom-made antimicrobial film coated with sustained-release chlorine dioxide microcapsules. We then compared physical and chemical indexes, such as weight loss rate, firmness, chromatic aberrations, soluble solids, vitamin C, titratable acid, and other nutritional indicators, to examine changes in the mango and film during storage. Our findings revealed that control mango showed loss of edible value and commercial value after 21 days of storage, and the chlorine dioxide microcapsule antibacterial film group still retains food value and commercial value. Cross-sectional scanning electron microscopy images of the used film showed that the polylactic acid film was smooth and flat, whereas cross-sections of the antimicrobial film showed that the film was covered with voids due to deliberate release of chlorine dioxide gas during the packaging process. Thus, the antibacterial film exhibited erosion and degradation. These findings provided important insights into the use of antimicrobial films for the packaging of fruits during storage, which is essential for promoting the application of solid chlorine dioxide antimicrobial film in packaging preservation.
Collapse
Affiliation(s)
- Baodong Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Linyun Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jian Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Xingqiang Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yuan Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ying Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Cuicui Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| |
Collapse
|
11
|
Lafarga T, Colás-Medà P, Abadías M, Aguiló-Aguayo I, Bobo G, Viñas I. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
12
|
Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.092] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
13
|
Zhang XM, Fu MR. Inhibitory effect of chlorine dioxide (ClO2) fumigation on growth and patulin production and its mechanism in Penicillum expansum. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.051] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
14
|
Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry. Journal of Food Science and Technology 2018; 55:2003-2010. [PMID: 29892100 DOI: 10.1007/s13197-018-3114-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2018] [Accepted: 03/08/2018] [Indexed: 10/17/2022]
Abstract
The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO2 gas generated by a releasing agent, and the quality, fruit decay, microbial inhibition, and enzyme activities [polyphenol oxidase (PPO), superoxide dismutase (SOD), ascorbate peroxidase (APX), and phenylalanine ammonia lyase (PAL)] at 4 °C were measured for 16 days. 1-MCP alone could maintain the fruit quality during storage but had little effect on microbial growth, resulting in quick decay during storage. ClO2 treatment effectively inhibited microbial growth during storage and improved shelf life with no visual damage. Moreover, 1-MCP in combination with ClO2 was superior in maintaining quality attributes as compared with 1-MCP alone, as significant differences were found in some indices. Furthermore, 1-MCP in combination with ClO2 maintained higher SOD, APX, and PAL activities and lower PPO activity as compared with the control and 1-MCP alone. Overall, ClO2 enhanced the effect of 1-MCP on strawberries during storage and shelf life, possibly through the inhibition of microbial growth and regulation of enzyme activity. The combination of 1-MCP and ClO2 may serve as a potential strategy with dual physiological and antimicrobial effects for the preservation of perishable products.
Collapse
|
15
|
Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging. COATINGS 2017. [DOI: 10.3390/coatings7080109] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
16
|
Efficacy and Safety Evaluation of a Chlorine Dioxide Solution. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 14:ijerph14030329. [PMID: 28327506 PMCID: PMC5369164 DOI: 10.3390/ijerph14030329] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 03/17/2017] [Accepted: 03/17/2017] [Indexed: 11/17/2022]
Abstract
In this study, a chlorine dioxide solution (UC-1) composed of chlorine dioxide was produced using an electrolytic method and subsequently purified using a membrane. UC-1 was determined to contain 2000 ppm of gaseous chlorine dioxide in water. The efficacy and safety of UC-1 were evaluated. The antimicrobial activity was more than 98.2% reduction when UC-1 concentrations were 5 and 20 ppm for bacteria and fungi, respectively. The half maximal inhibitory concentrations (IC50) of H1N1, influenza virus B/TW/71718/04, and EV71 were 84.65 ± 0.64, 95.91 ± 11.61, and 46.39 ± 1.97 ppm, respectively. A 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) test revealed that the cell viability of mouse lung fibroblast L929 cells was 93.7% at a 200 ppm UC-1 concentration that is over that anticipated in routine use. Moreover, 50 ppm UC-1 showed no significant symptoms in a rabbit ocular irritation test. In an inhalation toxicity test, treatment with 20 ppm UC-1 for 24 h showed no abnormality and no mortality in clinical symptoms and normal functioning of the lung and other organs. A ClO2 concentration of up to 40 ppm in drinking water did not show any toxicity in a subchronic oral toxicity test. Herein, UC-1 showed favorable disinfection activity and a higher safety profile tendency than in previous reports.
Collapse
|