Gaseous Chlorine Dioxide (CIO2) Measurement in a Closed Chamber Headspace
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Microbial Population and Fruit Quality Attribute Assessment
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Results: Representative Effects of CIO2 Treatment on Grape Tomoto Intgrity After Storage
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Conclusion
副本
The overall goal of this experiment is to use a novel controlled release chlorine dioxide product to reduce the risk of food borne illness and food spoilage, and extend the shelf life of fresh fruit. This method can help answer key questions in th
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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.