Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation
Source abstract
Abstract
Chlorine dioxide (ClO2) has received great attention as a nontoxic and efficient antimicrobial agent for the preservation of fresh fruits and vegetables. A novel two-layer coated corrugated box was developed to release gaseous ClO2 under the trigger of moisture in this study. The inner surface of the box was firstly coated with a mixture of polyvinyl alcohol-NaClO2-diatomite and then with chitosan acetic acid solution. Results showed that ClO2 was successfully released under high humidity due to the reaction of NaClO2, water vapor and acid. The concentration of released ClO2 increased with the increasing NaClO2 content in the coating, while the addition of diatomite stabilized and extended the release. To evaluate the preservation effect, strawberries were packed in the coated box and stored at room temperature. Compared with the control, the decay rate and weight loss of the strawberries packed in the coated box (9 g/L NaClO2) were reduced up to 21.88% and 6.84%, respectively. The surface color, firmness and nutrients content were also better maintained. Therefore, this coated corrugated box with the capability to release ClO2 under the trigger of moisture has great potential to be applied as an antimicrobial packaging for fresh fruits and vegetables.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Postharvest Quality and Shelf Life Management · Nanocomposite Films for Food Packaging · Spectroscopy and Chemometric Analyses
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Food Science, Southwest University, Chongqing 400700, China
Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China
Funding
National Natural Science Foundation of China · Fundamental Research Funds for the Central Universities of China
References (27)
Show source-provided references
1. In situ quantification of chlorine dioxide gas consumption by fresh produce using UV–visible spectroscopy10.1016/j.jfoodeng.2014.01.025 ↗
2. Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity10.1080/10408398.2018.1494132 ↗
3. Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality—A review10.1080/10408398.2016.1169157 ↗
4. Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments
5. Slow-release chlorine dioxide gas treatment as a means to reduce Salmonella contamination on spices10.1016/j.ifset.2019.01.003 ↗
6. In vitro antimicrobial activity of three new generation disinfectants10.4314/tjpr.v15i10.18 ↗
7. Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans10.1016/j.fm.2019.103308 ↗
8. Chlorine dioxide generation method and it’s action mechanism for removing harmful substances and maintaining quality attributes of agricultural products10.1007/s11947-019-02279-x ↗
9. Effects of chlorine dioxide treatment on respiration rate and ethylene synthesis of postharvest tomato fruit10.1016/j.postharvbio.2014.01.013 ↗
10. Effects of chlorine dioxide on mitochondrial energy levels and redox status of ‘Daw’ longan pericarp during storage10.1016/j.postharvbio.2016.01.002 ↗
11. Effect of controlled-release chlorine dioxide on the quality and safety of cherry/grape tomatoes10.1016/j.foodcont.2017.06.021 ↗
12. Application of chlorine dioxide microcapsule sustained-release antibacterial films for preservation of mangos10.1007/s13197-019-03636-6 ↗
13. Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms10.1016/j.lwt.2018.10.092 ↗
14. Effects of combined aqueous chlorine dioxide and chitosan coatings on microbial growth and quality maintenance of fresh-cut bamboo shoots (Phyllostachys praecox f. prevernalis.) during storage10.1007/s11947-014-1463-y ↗
15. Degradation of pesticide residues by gaseous chlorine dioxide on table grapes10.1016/j.postharvbio.2017.12.001 ↗
16. Improving storability of fresh strawberries with controlled release chlorine dioxide in perforated clamshell packaging10.1007/s11947-014-1364-0 ↗
17. Antimicrobial activity of controlled-release chlorine dioxide gas on fresh blueberries10.4315/0362-028X.JFP-13-554 ↗
18. Encapsulation complex of chlorine dioxide in alpha-cyclodextrin: Structure characterization and release property10.1016/j.foodcont.2019.106783 ↗
19. System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part II: Solution casting approach10.1016/j.ifset.2018.02.003 ↗
20. Controlled release of antimicrobial ClO2 gas from a two-layer polymeric film system10.1021/acs.jafc.6b03875 ↗
21. Effect of preservative paper coating on NaClO2 retention rate and ClO2 release rule
22. Cao, J., Jiang, W., and Zhao, Y. (2007). Physiological and Biochemical Experiment Guidance of Postharvest Fruits and Vegetables, China Light Industry Book Press. [1st ed.].
23. Influence of humic acid and salicylic acid on yield, fruit quality, and leaf mineral elements of strawberry (fragaria × ananassa duch.) cv. camarosa10.1080/01904167.2015.1088023 ↗
24. Mechanical design and performance testing of corrugated paperboard packaging for the postharvest handling of horticultural produce10.1016/j.biosystemseng.2018.05.004 ↗
25. Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables—A review10.1016/j.foodcont.2018.07.044 ↗
26. Evaluation of chlorine dioxide as an antimicrobial against Botrytis cinerea in California strawberries10.1016/j.fpsl.2016.05.003 ↗
27. Combination effects of calcium chloride and nano-chitosan on the postharvest quality of strawberry (Fragaria × ananassa Duch.)10.1016/j.postharvbio.2019.111103 ↗