Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 1 vol. 5 2015-08-01 2015-08-01 DEVELOPMENT OF A PRESERVATION TECHNIQUE FOR STRAWBERRY FRUIT (FRAGARIA × ANANASSA DUCH.) BY USING AQUEOUS CHLORINE DIOXIDE 45 51 EN Zhao Chen Zhao Chen Effects of aqueous chlorine dioxide (ClO2) treatment on preserving strawberry fruit (Fragaria × ananassa Duch.) were investigated. A stabilized ClO2 powder was dissolved in water to prepare the ClO2 solution. Strawberry fruit were then rinsed with ClO2 solutions at different concentrations (20, 40, 60, and 80 mg/L) for different times (5, 10, and 15 min) at 22±2℃ and 70±5% RH. Following ClO2 treatments, strawberries were stored at 4℃ for 9 days. ClO2 could markedly delay changes in firmness, slow down weight loss, and decay, and maintain sensory quality of strawberry fruit. ClO2 was also effective in retention of ascorbic acid, reducing sugar, and titratable acid. ClO2 concentration and treatment time were two significant factors (P<0.05). Strawberry fruit treated by 60 mg/L ClO2 for 15 min were effectively preserved, the shelf-life of which were prolonged to 9 days compared to 5 days for the untreated control. ClO2 treatment was demonstrated to be a promising preservation technique for strawberry fruit.
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