Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape TomatoesXiuxiu Sun 1,2, Elizabeth Baldwin 1, Anne Plotto 1, Jan Narciso 1, Christopher Ference 1, Mark Ritenour 2, Ken Harrison 3, Joseph Gangemi 3, Jinhe Bai 1
1USDA, ARS, USHRL, 2Indian River Research and Education Center, University of Florida, 3Worrell Water Technologies, LLC
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.