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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
 

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Article DOI: 10.3791/55400-v • 07:07 min • April 7th, 2017
April 7th, 2017 •
1,2, 1, 1, 1, 1, 2, 3, 3, 1
1USDA, ARS, USHRL, 2Indian River Research and Education Center, University of Florida, 3Worrell Water Technologies, LLC

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Summary
Automatic Translation

Here, we describe a protocol for the application of a novel, slow-release ClO2 product that reduces spoilage and extends the shelf life of fresh fruit. The slow-release ClO2 product was added to standard commercial grape tomato packaging and tested against Escherichia coli and Alternaria alternata.

Tags

Controlled-release Chlorine Dioxide Perforated Packaging System Storage Life Safety Grape Tomatoes Food Borne Illness Food Spoilage Shelf Life Fresh Fruit Agricultural Post Harvest Preservation Dosage Treatment Duration Antimicrobial Agents Water Sanitization Deodorization Procedure Glass Chamber Petroleum Jelly Gas Detector Concentration Time Points Temperature Relative Humidity E.coli Agar
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