Search for Author, Title, Keyword
Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging
 
More details
Hide details
Publication date: 2018-06-30
 
Pol. J. Food Nutr. Sci. 2018;68(2):141–148
 
KEYWORDS
ABSTRACT
A chlorine dioxide generating pad has been used as postharvest treatment to maintain the quality and safety of strawberries in two different storage conditions. During the short storage time (3 days at 4°C + 2 days at 20°C) fruit treated with ClO2 maintained better quality parameters, as color, titratable acidity, total soluble solids, anthocyanins, antioxidant capacity and lower values of weight loss. During the long storage time (12 days at 2°C), the parameters related to postharvest quality were generally preserved and the effect of ClO2 was positive to reduce the total yeast and mold, except the last period of the experiment when the ClO2 gas-generating pad was probably exhausted. The sensory evaluation revealed that the sanitization with ClO2 maintained a global positive acceptance in particular during the short storage time. The results suggest that this treatment may be suitable to maintain the quality during short storage and long storage until 8 days and it may be an important alternative sanitizer thanks to the positive action against the yeast and mold without modifying the quality of the strawberries.
 
REFERENCES (39)
1.
Aday M.S., Büyükcan M.B., Caner C., Maintaining the quality of strawberries by combined effect of aqueous chlorine dioxide with modified atmosphere packaging. J. Food Proc. Preserv., 2013, 37, 568-581.
 
2.
Aday M.S., Caner C., The applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries. Packag. Technol. Sci., 2011, 24, 123–136.
 
3.
Appendini P., Hotchkiss J.H., Review of antimicrobial food packaging. Innov. Food Sci. Emerg. Technol., 2002, 3, 113–126.
 
4.
Bonarska-Kujawa D., Sarapuk J., Bielecki K., Oszmiański J., Kleszczyńska H., Antioxidant activity of extracts from apple, chokeberry and strawberry. Pol. J. Food Nutr. Sci., 2012, 62, 229–234.
 
5.
Cao S., Hu Z., Pang B., Optimization of postharvest ultrasonic treatment of strawberry fruit. Post. Biol. Technol., 2010, 55, 3, 150–153.
 
6.
Cheng G.W., Breen P.J., Activity of phenylalanine ammonia-lyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit. J. Am. Soc. Hort. Sci., 1991, 116, 865–869.
 
7.
Chiabrando V., Giacalone G., Anthocyanins, phenolics and antioxidant capacity after fresh storage of blueberry treated with edible coatings. Int. J. Food Sci. Nutr., 2015, 66, 248–253.
 
8.
Colgecen I., Aday M.S., The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality. Post. Biol. Technol., 2015, 109, 10–19.
 
9.
Dervisi P., Lamb J., Zabetakis I., High pressure processing in jam manufacture: effects on textural and colour properties. Food Chem., 2001, 73, 1, 85–91.
 
10.
Gomez-Lopez V.M., Rajkovic A., Ragaert P., Smigic N., Devlieghere F., Chlorine dioxide for minimally processed produce preservation: a review. Trends Food Sci. Technol., 2009, 20, 17–26.
 
11.
Gonzalez-Molina E., Moreno D.A., García-Viguera C., Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use. J. Agric. Food Chem., 2008, 56, 1669–1675.
 
12.
Guo Q., Lv X., Xu F., Zhang Y., Wang J., Lin H., Wu B., Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut ‘Hami’melon fruit. Int. J. Food Sci. Technol., 2013, 48, 1775–1782.
 
13.
Haffner K., Rosenfeld H.J., Skrede G., Wang L., Quality of red raspberry Rubus idaeus L. cultivars after storage in controlled and normal atmospheres. Postharv. Biol. Technol., 2002, 24, 279-289.
 
14.
Han Y., Linton R.H., Nielsen S.S., Nelson P.E., Reduction of Listeria monocytogenes on green peppers (Capsicum annuum L.) by gaseous and aqueous chlorine dioxide and water washing and its growth at 7°C. J. Food Prot., 2001, 64, 1730–1738.
 
15.
Hernandez-Munoz P., Almenar E., Valle V.D., Velez D., Gavara R., Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria ananassa) quality during refrigerated storage. Food Chem., 2008, 110, 428–435.
 
16.
Kalt W., Forney C.F., Martin A., Prior R.L., Antioxidant capacity, vitamin C, phenolics and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem., 1999, 47, 4638–4644.
 
17.
Lopez-Gomez P.S., Palop F.A., Periago P.M, Martinez-Lopez A., Marin-Iniesta F., Barbosa-Canovas G.V., Food safety engineering: an emergent perspective. Food Eng. Rev., 2009, 1, 84–104.
 
18.
Maas J.L., Compendium of Strawberry Diseases, APS Press, 1998, pp. 44–46.
 
19.
Mahovic M.J., Tenney J.D., Bartz J.A. Applications of chlorine dioxide gas for control of bacterial soft rot in tomatoes. Plant Dis., 2007, 91, 1316–1320.
 
20.
Mullen W., McGinn J., Lean M.E., MacLean M.R., Gardner P., Duthie G.G., Crozier A., Ellagitannins, flavonoids and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties. J. Agric. Food Chem., 2002, 50, 5191–5196.
 
21.
Napolitano M.J., Green B.J., Nicoson J.S., Margerum D.W., Chlorine dioxide oxidation of tyrosine, N-acetyltyrosine and dopa. Chem. Res. Toxicol., 2005, 18, 501-508.
 
22.
Orak, H.H., Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Sci. Hortic., 2007, 111, 235–241.
 
23.
Peano, C., Girgenti, V., Giuggioli, N., Change in quality and volatile constituents of strawberries (cv. Evie2) under MAP storage. J. Food Agric. Environ., 2014, 12, 93–100.
 
24.
Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M., Brighenti F., Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J. Nutr., 2003, 133, 2812–2819.
 
25.
Popa I., Hanson E.J.D., Todd E.C.D., Schilder A.C., Ryser E.T., Efficacy of chlorine dioxide gas sachets for enhancing the microbiological quality and safety of blueberries. J Food Prot., 2007, 70, 2084–2088.
 
26.
Prior R.L., Cao G., Martin A., Sofic E., McEwen J., O'Brien C., Mainlan C.M., Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity and variety of Vaccinium species. J. Agric. Food Chem., 1998, 46, 2686–2693.
 
27.
Saengnil K., Chumyam A., Faiyue B., Uthaibutra J., Use of chlorine dioxide fumigation to alleviate enzymatic browning of harvested ‘Daw’ longan pericarp during storage under ambient conditions. Post. Biol. Technol., 2014, 91, 49–56.
 
28.
Sanchez-Moreno C., Plaza L., De Ancos B., Cano M.P., Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. J. Sci. Food Agric., 2003, 83, 430-439.
 
29.
Shin Y.J., Song H.Y., Song B.K., Effect of a combined treatment of rice bran protein film packaging with aqueous chlorine dioxide washing and ultraviolet-C irradiation on the postharvest quality of 'Goha' strawberries. J. Food Engin., 2012, 113, 374-379.
 
30.
Sun X., Bai J., Ference C., Wang Z., Zhang Y., Narciso J., Zhou K., Antimicrobial activity of controlled-release chlorine dioxide gas on fresh blueberries. J. Food Prot., 2014, 77, 1127–1132.
 
31.
Sy K.V., McWatters, K.H., Beuchat, L.R., Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries. J. Food Prot., 2005a, 68, 1165–1175.
 
32.
Sy K.V., Murray M.B., Harrison M.D., Beuchat L.R., Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. J. Food Prot., 2005b, 68, 1176–1187.
 
33.
Vanderzant C., Splittstoesser D.F., Compendium of Methods for the Microbiological Examination of Food. Splittstoesser Eds., 1992, Washington, DC.
 
34.
Vargas M., Albors A., Chiralt A., González-Martínez C., Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings Post. Biol. Technol., 2006, 41, 164–171.
 
35.
Wang Y., Wu J., Ma D., Ding J., Preparation of a cross-linked gelatin/bacteriorhodopsin film and its photochromic properties. Sci. China Chem., 2011, 54, 405–409.
 
36.
Waterhouse A.L., Polyphenolics: Determination of total phenolics. 2002, in: Current Protocols in Food Analytical Chemistry (ed. R.E. Wrolstad). John Wiley & Sons, New York, U.S.A., pp. I1.1.1–I1.1.8.
 
37.
Wu B., Guo Q., Wang G., Peng W., Wang J., Che F., Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature. J. Food Sci. Technol., 2015, 52, 2247–2255.
 
38.
Zhang L., Yan Z., Hanson E.J., Ryser E.T., Efficacy of chlorine dioxide gas and freezing rate on the microbiological quality of frozen blueberries. Food Contr., 2015, 47, 114–119.
 
39.
Zhong M., Wu B., Wang J., Wu J., Wei L., Effect of chlorine dioxide on ripening of ‘Xiaobai’ apricots. Eur. Food Res. Technol., 2006, 223, 791–795.
 
 
CITATIONS (8):
1.
Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review
Suman Singh, Pradip Maji, Youn Lee, Kirtiraj Gaikwad
Environmental Chemistry Letters
 
2.
Functional Food Ingredients from Plants
Ryszard Amarowicz, Ronald Pegg
 
3.
Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats
Ewa Żary-Sikorska, Monika Kosmala, Joanna Milala, Bartosz Fotschki, Katarzyna Ognik, Jerzy Juśkiewicz
Polish Journal of Food and Nutrition Sciences
 
4.
The Postharvest Quality of Fresh Sweet Cherries and Strawberries with an Active Packaging System
Chiabrando, Garavaglia, Giacalone
Foods
 
5.
Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry
Shammy Sarwar, Gabriele Netzel, Michael Netzel, Ram Mereddy, Anh Phan, Hung Hong, Daniel Cozzolino, Yasmina Sultanbawa
Food Analytical Methods
 
6.
Extension of shelf life of semi-dry longan pulp with gaseous chlorine dioxide generating film
Xian Lin, Gaohui Chen, Tony Jin, Ming Wen, Jijun Wu, Jing Wen, Yujuan Xu, Kejing An, Yuanshan Yu
International Journal of Food Microbiology
 
7.
Strawberry phenolic extracts effectively mitigated metabolic disturbances associated with high-fat ingestion in rats depending on the ellagitannin polymerization degree
Ewa Żary-Sikorska, Bartosz Fotschki, Krzysztof Kołodziejczyk, Adam Jurgoński, Monika Kosmala, Joanna Milala, Michał Majewski, Katarzyna Ognik, Jerzy Juśkiewicz
Food & Function
 
8.
Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries
Luca Brondino, Davide Cadario, Nicole Giuggioli
Polish Journal of Food and Nutrition Sciences
 
eISSN:2083-6007
ISSN:1230-0322