Location: Produce Safety and Microbiology ResearchTitle: Gaseous chlorine dioxide for post-harvest treatment of produce Author
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/4/2018
Publication Date: 8/14/2018
Citation: Bridges, D.F., Wu, V.C. 2018. Gaseous chlorine dioxide for post-harvest treatment of produce. Book Chapter. Editor: M.W. Siddiqui. Elsevier Ltd, Academic Press, Oxford, GB. Ch. 13. pp 243-252.
Interpretive Summary: Fresh produce commodities are treated after harvest to reduce microorganisms and improve shelf-life. However, there are numerous types of treatments that are currently practiced, or proposed, for use in fresh-produce industries. In this chapter, we discuss the use of gaseous chlorine dioxide (ClO2) as a post-harvest antimicrobial treatment to reduce pathogenic microorganisms and improve shelf-life.
Technical Abstract: Concerns regarding chlorinated washing of fresh produce post-harvest have led to research looking into developing safer and more effected antimicrobial treatments of fruits and vegetables. In this chapter, we discuss the use of gaseous chlorine dioxide (ClO2) as a post-harvest antimicrobial treatment to reduce pathogenic microorganisms and improve shelf-life. Compared to traditional chlorinated washes, gaseous ClO2 treatments reportedly have higher antimicrobial effects, produce fewer byproducts, and use little to no water; making them potentially safer treatments that are environmental and economically friendly when applied correctly. The library of published literature focused on post-harvest ClO2 treatment indicates there is great potential for successful implementation by industry. However, research focusing on factors that can influence efficacy when scaling up (e.g. increase of produce mass-loads) and addressing gaps-in-knowledge (e.g. plant responses to ClO2) still need to be performed.