Name: controlled-release of chlorine dioxide in a perforated packaging system to extend the storage life and improve the safety of grape tomatoes
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1. Measurement of Gaseous ClO2 in the Headspace of a Closed Chamber
<ol>
	<li>Obtain the materials: ClO2 pouch (0.5 g of ClO2 slurry (9.5% a.i.) in a polymer film selected for its release rate (total surface area of 6 cm2); the exact components are proprietary), a glass chamber (19.14 L), and a lid with switchable gas inlet and outlet.</li>
	<li>Attach the ClO2 pouch to the lid using double-sided tape.</li>
	<li>Close the chamber by sealing the lid with petroleum ...

<ol>
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J., Chung, K. S., Won, M., Bin Song, ., K, <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Effect+of+aqueous+chlorine+dioxide+treatment+on+the+microbial+growth+and+qualities+of+strawberries+during+storage.">Effect of aqueous chlorine dioxide treatment on the microbial growth and qualities of strawberries during storage.</a> Food Sci Biotechnol. 16 (6), 1018-1022 (2007).</li><li>Sun, X. X., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Antimicrobial+activity+of+controlled-release+chlorine+dioxide+gas+on+fresh+blueberries.">Antimicrobial activity of controlled-release chlorine dioxide gas on fresh blueberries.</a> J Food Protect. 77 (7), 1127-1132 (2014).</li><li>Wang, Z., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Improving+storability+of+fresh+strawberries+with+controlled+release+chlorine+dioxide+in+perforated+clamshell+packaging.">Improving storability of fresh strawberries with controlled release chlorine dioxide in perforated clamshell packaging.</a> Food Bioprocess Technol. 7 (12), 3516-3524 (2014).</li><li>Narciso, J. A., Ference, C. M., Ritenour, M. A., Widmer, W. 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Chlorine dioxide is an ideal biocide to prevent food decay. However, it is unstable at high concentrations and non-transportable, requiring costly generators or inefficient two-part powder mixing. This study examined the application of a stable, ready-to-use form of chlorine dioxide to reduce food spoilage and the incidence of foodborne illness. In contrast to other chlorine dioxide application technologies currently in use, the commercial ClO2 used here is cost effective, has a long shelf life, and does not r...

A diet rich in fresh fruits and vegetables may help to reduce the risk of many diseases, including coronary heart disease and specific types of cancers1. However, there are a number of foodborne microbial pathogens, such as Escherichia coli, Salmonella enterica, and Listeria monocytogenes, associated with the consumption of fresh fruits and vegetables that can cause illness or even death among consumers who eat contaminated produce2. For example, E. coli O157:H7 outbreaks have been associated with grapes, tomatoes, and strawberries3,4, and hepatitis A outbreaks have been associated with fresh blueberries5. In addition, microbial contamination can cause substantial product loss through postharvest decay6. Alternaria alternata is an important plant pathogenic fungus that is known to cause leaf spots and other diseases in over 380 host species of plants7. It has been shown to be the cause of an Alternaria black spot8, a stem canker disease and a leaf blight of tomatoes9. Therefore, a safe and effective postharvest decontamination treatment is needed to both control foodborne pathogens and to prevent postharvest decay in fresh produce.
Low- and non-residue technologies are new trends for alternative sanitizers. A variety of postharvest fungicides have been used to reduce spoilage organisms and to prevent foodborne illness. Ozone, a strong antimicrobial agent, has been shown to preserve the quality and freshness of strawberries and blueberries10,11. However, ozone may cause oxidation of fruit surface tissue and can result in discoloration and the deterioration of flavor quality12. Chlorine has been used to sanitize fresh produce, such as blueberries and apples13. While effective, chlorine can react with nitrogen-containing compounds or ammonia, resulting in carcinogenic byproducts14, especially when used for the sanitization of fresh fruit15.
Chlorine dioxide (ClO2), an alternative sanitizer, was approved by both China and the US for the postharvest treatment of fruits and vegetables16. ClO2 is a water-soluble oxidizing agent with an oxidation capacity 2.5 times greater than that of free chlorine17. ClO2 is highly effective at low concentrations and with a short contact time18. ClO2 has low toxicity and minimal corrosiveness at the concentrations used for disinfection, and it is recognized as one of the most effective bactericidal and fungicidal agents for use in a variety of settings19,20,21.
Numerous research results have shown that ClO2 can control foodborne pathogens and postharvest decay16. For example, ClO2 gas has been used to inactivate L. monocytogenes, Salmonella, and E. coli O157:H7 and to prevent blueberry and strawberry spoilage22,23. ClO2 gas reduces the risk of microbial contamination while maintaining the attributes of fresh fruit, and it was effective at controlling the postharvest decay of strawberries24. However, it is unstable at high concentrations and non-transportable, historically requiring costly generators on site or inefficient two-part powder mixing.
However, a new ClO2 product with a ready-made, controlled-release formulation (i.e., it does not require a generator or the premixing of ingredients) has been shown to be highly effective at controlling food spoilage organisms and pathogens in preliminary experiments25. It is a safe, cost-effective, non-corrosive, easily transportable, and controlled-release form of ClO2, with no adverse effects on the environment. Previous experiments have demonstrated that this slow-release ClO2 powder wrapped in filtration material and placed in clamshell packaging significantly reduced the decay of fresh blueberries and strawberries, decreased berry water loss, and maintained fruit firmness during postharvest storage25,26. Recently, a controlled-release ClO2 packet was developed by sealing a slurry form of ClO2 in a semipermeable polymer film. The objectives of this work were to: 1) monitor ClO2 gas release properties in both a closed container and in perforated clamshells, 2) investigate the effect of a controlled-release ClO2 pouch enclosed in a container on foodborne pathogens and the decay of grape tomatoes, and 3) evaluate the effects of the controlled-release ClO2 on the storage quality of grape tomatoes.

<table border="1" fo:keep-together.within-page="1" fo:keep-with-next.within-page="always">
	<tbody>
		<tr>
			<td>Curoxin chlorine dioxide pouch</td>
			<td>Worrell Water Technologies</td>
			<td></td>
			<td>Slurry, a.i. 9.5% in sealed permeable polymer film</td>
		</tr>
		<tr>
			<td>Grape tomato</td>
			<td>Santa Sweets, Inc</td>
			<td></td>
			<td>Santa Sweets Authentic&#160;</td>
		</tr>
		<tr>
			<td>ClO2 gas detector</td>
			<td>Analytical Technology, Inc., Collegeville, PA</td>
			<td></td>
			<td>PortaSens II&#160;</td>
		</tr>
		<tr>
			<td>Perforated clamshell</td>
			<td>Packaging Plus LLC, Yakima, WA</td>
			<td></td>
			<td>OSU #1, 1 lb</td>
		</tr>
		<tr>
			<td>Escherichia coli&#160;</td>
			<td></td>
			<td></td>
			<td>Wild Type (WT) from fruit surface</td>
		</tr>
		<tr>
			<td>Alternaria alternata</td>
			<td></td>
			<td></td>
			<td>from fruit surface</td>
		</tr>
		<tr>
			<td>E. coli agar&#160;</td>
			<td>EC Broth, Oxoid, UK</td>
			<td></td>
			<td>EC Broth with 1.5% agar</td>
		</tr>
		<tr>
			<td>Potato dextrose agar&#160;</td>
			<td>BD Difco, Sparks, MD</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Levine eosin methylene blue agar</td>
			<td>BD Difco, Sparks, MD</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Trigger spray bottle&#160;</td>
			<td>Impact Products, LLC., Toledo, OH</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Sterilized sampling bag&#160;</td>
			<td>Fisherbrand, Fisher Scientific, Pittsburgh, PA</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Orbit shaker&#160;</td>
			<td>New Brunswick Scientific, New Brunswick, NJ</td>
			<td></td>
			<td>Innova 2100</td>
		</tr>
		<tr>
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			<td></td>
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		</tr>
		<tr>
			<td>EZ micro optical plate reader&#160;</td>
			<td>Synoptics, Ltd., Cambridge, UK</td>
			<td></td>
			<td>ProtoCOL</td>
		</tr>
		<tr>
			<td>Fruit firmness tester&#160;</td>
			<td>Bioworks Inc, Wamego, KS</td>
			<td></td>
			<td>FirmTech 2&#160;</td>
		</tr>
		<tr>
			<td>Tinytag temperature and RH data logger</td>
			<td>Gemini Data Loggers, West Sussex, UK</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>McFarland equivalence turbidity standard</td>
			<td>Fisherbrand, Fisher Scientific, Pittsburgh, PA</td>
			<td></td>
			<td></td>
		</tr>
	</tbody>
</table>

controlled-release of chlorine dioxide in a perforated packaging system to extend the storage life and improve the safety of grape tomatoes

A controlled-release chlorine dioxide (ClO2) pouch was developed by sealing a slurry form of ClO2 into semipermeable polymer film; the release properties of the pouch were monitored in containers with or without fruit. The pouch was affixed to the inside of a perforated clamshell containing grape tomatoes, and the effect on microbial population, firmness, and weight loss was evaluated during a 14 day storage period at 20 &#176;C. Within 3 days, the ClO2 concentration in the clamshells reached 3.5 ppm and remained constant until day 10. Thereafter, it decreased to 2 ppm by day 14. The ClO2 pouch exhibited strong antimicrobial activity, reducing Escherichia coli populations by 3.08 log CFU/g and Alternaria alternata populations by 2.85 log CFU/g after 14 days of storage. The ClO2 treatment also reduced softening and weight loss and extended the overall shelf life of the tomatoes. Our results suggest that ClO2 treatment is useful for extending the shelf life and improving the microbial safety of tomatoes during storage without impairing their quality.

The release of ClO2 exhibited a linear pattern over the first few hours. The concentration increased about 2.38 ppm/h over the first 4 h. The release speed slowed after 24 h of incubation, and the ClO2 concentration reached 25.4 ppm. However, the concentration tended to be stable after 24 h of incubation (Figure 1).
The headspace ClO2 concentration in the clamshell with grape tom...

Watch this Scientific Journal Video about Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes at JoVE.com

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

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.

A controlled-release chlorine dioxide (ClO2) pouch was developed by sealing a slurry form of ClO2 into semipermeable polymer film; the release properties ...

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