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Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging

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Abstract

Fresh strawberries have short shelf life because of rapid weight loss, softening, and decay. The objective of this research was to study the response of strawberries to ClO2 when applied to the fruit using a controlled release pad. Four experiments were conducted over 2011 to 2013. Strawberries were packed in perforated commercial clamshells, with or without ClO2 treatments, and stored at 1 and 6 °C for up to 14 days and at 10 and 20 °C for up to 7 days. The effect of ClO2 on strawberries was assessed by measuring decay incidence, weight loss, firmness, volatile composition, and stomate activity during storage. Chlorine dioxide treatments induced closing of stomata, markedly slowed weight loss and softening, and reduced decay incidence of strawberry fruit at 10 °C or lower temperatures, but not at 20 °C. Fruit flavor profiles were not affected by ClO2 treatment.

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Acknowledgments

We wish to thank the Jilin University Joint PhD Scholarships and Worrell Water Technologies for their support.

Conflict of Interest

Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the US Department of Agriculture. The US Department of Agriculture prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status.

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Authors and Affiliations

  1. Horticultural Research Laboratory, ARS, USDA, 2001 S. Rock Rd, Ft. Pierce, FL, 34945, USA

    Zhe Wang, Jan Narciso, Alice Biotteau, Anne Plotto, Elizabeth Baldwin & **he Bai

  2. School of Biological and Agricultural Engineering, Jilin University, 5988 Renmin Street, Changchun, Jilin, 130025, China

    Zhe Wang

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  1. Zhe Wang
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  2. Jan Narciso
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  3. Alice Biotteau
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  4. Anne Plotto
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  6. **he Bai
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Correspondence to **he Bai.

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Wang, Z., Narciso, J., Biotteau, A. et al. Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging. Food Bioprocess Technol 7, 3516–3524 (2014). https://doi.org/10.1007/s11947-014-1364-0

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  • DOI: https://doi.org/10.1007/s11947-014-1364-0

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