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Effect of chlorine dioxide on ripening of ‘Xiaobai’ apricots

European Food Research and Technology volume 223, pages 791–795 (2006)Cite this article

Abstract

‘Xiaobai’ apricots were treated with chlorine dioxide at rates of 0, 10, 100, 150, 1000 nl l−1 at 25 °C for 10 h. Fruits harvested at two developmental stages were used. The onset of ethylene production was delayed and respiration rate was reduced following ClO2 treatment. Ethylene production was efficiently inhibited by 1000 nl l−1 ClO2. ClO2 treatment resulted in less firmness and titratable acidity loss during shelf life at 25 °C. Decay development in apricots was decreased when fruits were treated with ClO2 after harvest. It is suggested that after harvest, ClO2 treatment is efficient for extending the shelf life and maintaining the quality of ‘Xaobai’ apricots.

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Acknowledgements

Our research was supported by National Natural Science Foundation of China No. 20362008 Programme of New Century Excellent Talents in University (NCET‐04‐0987)and by Xinjiang Universities Scientific Research Program XJECU2005O2.

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Authors and Affiliations

  1. College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, Xinjiang, 830046, P.R. China

    Mei Zhong, Bin Wu, Ji-De Wang, Jian-Ming Wu & Li-Hui Wei

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  1. Mei Zhong
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  2. Bin Wu
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Zhong, M., Wu, B., Wang, JD. et al. Effect of chlorine dioxide on ripening of ‘Xiaobai’ apricots. Eur Food Res Technol 223, 791–795 (2006). https://doi.org/10.1007/s00217-006-0271-7

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  • DOI: https://doi.org/10.1007/s00217-006-0271-7

Keywords

  • Apricot
  • Ethylene
  • Chlorine dioxide
  • Ripening
  • Respiration