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Chapters
- 00:05Title
- 00:50Gaseous Chlorine Dioxide (CIO2) Measurement in a Closed Chamber Headspace
- 04:04Microbial Population and Fruit Quality Attribute Assessment
- 05:20Results: Representative Effects of CIO2 Treatment on Grape Tomoto Intgrity After Storage
- 06:45Conclusion
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.
