Effect of gaseous chlorine dioxide (ClO2) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape
2018
Chen, Shoujiang | Wang, Haiou | Wang, Rongrong | Fu, Qingquan | Zhang, Wei
Chlorine dioxide (ClO₂) gas was used to control berry decay and rachis browning of table grape due to its antimicrobial and anti‐browning properties. It was proposed that if ClO₂ gas is fully absorbed by the fruit, the maximum total ClO₂ dose can be calculated based on the maximum allowable residual concentration. To avoid possible bleaching effects on grape peel from high concentrations of ClO₂, the total amount of ClO₂ gas needs to be injected into the packages in many small doses at specific time intervals over the course of the 90‐day storage period. Spoilage microorganism counts, decay rate, electrolyte leakage, rachis browning and residual ClO₂ in berry were investigated. The results showed that ClO₂ treatment could significantly reduce berry decay and rachis browning (p ≤ .05) compared to the control. Grape treated with 1.0 mg L⁻¹ ClO₂ 6 times at 15‐day intervals maintained better fruit quality without any risks from the residual ClO₂. PRACTICAL APPLICATIONS: The present research found that ClO₂ treatment is useful for improving the microbial safety of grapes and reducing berry decay and rachis browning during storage, and low doses of ClO₂ spread over many treatment can yield better results.
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