Chlorine dioxide, promising for minimally processed carrots decontamination

Chlorine dioxide (ClO2) is a decontaminant for vegetables, as its efficacy is less affected by pH and organic matter. It does not react with ammonia to form chloramines, as do liquid chlorine and hypochlorite. It is a strong oxidizing and sanitizing agent that has a broad and high biocidal effectiveness, because gas has greater penetration ability than liquid. The evaluation included involved respiration rates, ClO2 degradation, headspace O2 and ClO2 concentrations, microbial analysis during shelf life, and sensory analysis during shelf life. Conclusions are that: - Gaseous ClO2 is a promising alternative to prolong the shelf life of MP carrots. - Under the condtions used in this work, a treatment with gaseous ClO2 does not affect the respiration rate nor the sensory attributes of MP carrots. - It decontaminate them and prolong theis shelf-life for 1 day. - Yeast growth limited the shelf life of treated samples. Figure - ClO2 degradation, showing the gas concentration during the treatment of minimally processed carrots. The highest Cl=2 concentration was 1.33 mg/l measured after finishing the stripping. The concentration of this gas increased during the stripping time and the fell to nil before 6 min.? Source Shelf-life extension of minimally processed carrots by gaseour chlorine dioxide Sthitaprajna Moharana, Seminar on Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide Slideshare https://www.slideshare.net/SthitaprajnaMoharana/shelflife-extension-of-minimally-processed-carrots-by-gaseous-chlorine-dioxide