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Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2003–2010 | Cite as

Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry

  • Xiaoying Yang
  • Xiaohui Zhang
  • Maorun Fu
  • Qingmin Chen
  • Jahangir Muhammad Muzammil
Original Article
  • 113 Downloads

Abstract

The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO2 gas generated by a releasing agent, and the quality, fruit decay, microbial inhibition, and enzyme activities [polyphenol oxidase (PPO), superoxide dismutase (SOD), ascorbate peroxidase (APX), and phenylalanine ammonia lyase (PAL)] at 4 °C were measured for 16 days. 1-MCP alone could maintain the fruit quality during storage but had little effect on microbial growth, resulting in quick decay during storage. ClO2 treatment effectively inhibited microbial growth during storage and improved shelf life with no visual damage. Moreover, 1-MCP in combination with ClO2 was superior in maintaining quality attributes as compared with 1-MCP alone, as significant differences were found in some indices. Furthermore, 1-MCP in combination with ClO2 maintained higher SOD, APX, and PAL activities and lower PPO activity as compared with the control and 1-MCP alone. Overall, ClO2 enhanced the effect of 1-MCP on strawberries during storage and shelf life, possibly through the inhibition of microbial growth and regulation of enzyme activity. The combination of 1-MCP and ClO2 may serve as a potential strategy with dual physiological and antimicrobial effects for the preservation of perishable products.

Keywords

1-MCP Chlorine dioxide Strawberry Controlled ClO2 generating Composite bactericide 

Notes

Acknowledgements

The authors would like to thank the Natural Science Foundation of China (Project No. 31701973) and Natural Science Foundation of Shandong Province (Project No. ZR2016CP11), for financial support to this research project.

Supplementary material

13197_2018_3114_MOESM1_ESM.docx (1.2 mb)
Supplementary material 1 (DOCX 1253 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Xiaoying Yang
    • 1
  • Xiaohui Zhang
    • 1
  • Maorun Fu
    • 1
  • Qingmin Chen
    • 2
  • Jahangir Muhammad Muzammil
    • 3
  1. 1.College of Food Science and TechnologyQilu University of TechnologyJinanPeople’s Republic of China
  2. 2.Department of Food Science and EngineeringShandong Agriculture and Engineering UniversityJinanPeople’s Republic of China
  3. 3.Institute of Horticultural SciencesUniversity of Agriculture FaisalabadFaisalabadPakistan

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