Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review

Authors: Sun, Xiuxiu; Baldwin, Elizabeth - Liz; Bai, Jinhe

Submitted to: Food Control
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/27/2018
Publication Date: 1/1/2019
Citation: Sun, X.N., Baldwin, E.A., Bai, J. 2019. Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review. Food Control. 95:18-26. https://doi.org/10.1016/j.foodcont.2018.07.044.
DOI: https://doi.org/10.1016/j.foodcont.2018.07.044

Interpretive Summary: Foodborne illness outbreaks originating from contaminated foods, including fruits and vegetables, have been recognized as the key vehicles for illnesses because of their easy contamination with various harmful microorganisms, and have become one of the most widespread public health problems in the world. The most common technology for decontamination of fruits and vegetables is use of sanitizers. The properties of some common sanitizers are ozone, peracetic and octanoic acids, hydrogen peroxide, chlorine, titanium dioxide, nitric oxide and chlorine dioxide (ClO2). Interest in using ClO2 treatments for postharvest sanitation has increased in recent years due to its possession of many advantages over other sanitizers, including its powerful antimicrobial capacity, low corrosivity to packing equipment, and low environmental impact. Like many water mediated sanitizers, ClO2 has also been applied for various commodities. However, gaseous ClO2 has many advantages over its aqueous formulations, including ease of mixing with air, rapid diffusion, and the ability to penetrate permeable surfaces and biofilms. A combination of aqueous sanitizer washing and application of gaseous ClO2 will enhance decontamination of both foodborne and plant pathogens.

Technical Abstract: Foodborne illnesses and decay losses caused by microorganisms are the main concerns for processors and marketers of postharvest fruits and vegetables. Interest in using chlorine dioxide (ClO2) treatments for postharvest sanitation has increased in recent years due to its possession of many advantages over other sanitizers, including its powerful antimicrobial capacity, low corrosivity to packing equipment, and low environmental impact. Like many water mediated sanitizers, ClO2 has also been applied for various commodities. However, gaseous ClO2 has many advantages over its aqueous formulations, including ease of mixing with air, rapid diffusion, and the ability to penetrate permeable surfaces and biofilms. A combination of aqueous sanitizer washing and application of gaseous ClO2 will enhance decontamination of both foodborne and plant pathogens. This article compared ClO2 with other commonly used sanitizers, discussed the mechanisms of ClO2 against microorganisms, and focused intensively on the applications of gaseous ClO2, especially controlled-release ClO2, on fruits and vegetables to reduce pathogen infection and maintain food safety and quality of fresh produce.