2018 ASHS Annual Conference

Foodborne illnesses and decay loss caused by microorganisms are the main concerns for processors and marketers of postharvest fruits and vegetables. Like many water mediated sanitizers, ClO₂ solution has also been applied for a wide range of commodities. However, gaseous ClO₂ has many advantages over its aqueous formulations, including rapid diffusion, ease of mixing with air, and its ability to penetrate porous surfaces and biofilms. A controlled-release chlorine dioxide technology was used along with perforated packaging systems for grapefruit, cherry tomato, blueberry and strawberry fruits to mimic storage and transportation conditions. Gaseous CO₂ enhanced decontamination of both foodborne and plant pathogens. Significant microbial reduction was confirmed for inoculated foodborne pathogens, such as Escherichia coli, Salmonella, and plant disease pathogens, such as Alternaria alternata, Colletotrichum acutatum, penicillium digitatum, and naturally infected Xanthomonas citri ssp. citri and Lasiodiplodia theobromae in different fruits. In addition, gaseous ClO₂ also influenced some fruit physiological responses in that ClO₂-treated fruits exhibited less weight loss compared to controls, and also retained higher firmness.