Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging
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, titr...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-2/pjfns-2017-0024/pjfns-2017-0024.xml?format=INT |
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| author | Chiabrando Valentina Giuggioli Nicole Maghenzani Marco Peano Cristiana Giacalone Giovanna |
| author_facet | Chiabrando Valentina Giuggioli Nicole Maghenzani Marco Peano Cristiana Giacalone Giovanna |
| author_sort | Chiabrando Valentina |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8d1a13ab047e446cbaeec8645f35efae |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-8d1a13ab047e446cbaeec8645f35efae2025-02-02T07:35:52ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-06-0168214114810.1515/pjfns-2017-0024pjfns-2017-0024Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell PackagingChiabrando Valentina0Giuggioli Nicole1Maghenzani Marco2Peano Cristiana3Giacalone Giovanna4Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, ItalyA 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.http://www.degruyter.com/view/j/pjfns.2018.68.issue-2/pjfns-2017-0024/pjfns-2017-0024.xml?format=INTstrawberrychloride dioxidegaseous treatmentgas-generating pad |
| spellingShingle | Chiabrando Valentina Giuggioli Nicole Maghenzani Marco Peano Cristiana Giacalone Giovanna Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging Polish Journal of Food and Nutrition Sciences strawberry chloride dioxide gaseous treatment gas-generating pad |
| title | Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging |
| title_full | Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging |
| title_fullStr | Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging |
| title_full_unstemmed | Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging |
| title_short | Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging |
| title_sort | improving storability of strawberries with gaseous chlorine dioxide in perforated clamshell packaging |
| topic | strawberry chloride dioxide gaseous treatment gas-generating pad |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-2/pjfns-2017-0024/pjfns-2017-0024.xml?format=INT |
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