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    Application of chlorine dioxide in vegetable preservation

    Release date:2017-12-13 10-15-15

    Chlorine dioxide is a strong oxidant, has a strong bactericidal ability, can effectively kill microorganisms; at the same time, the sterilization process does not produce harmful substances, no odor residue, does not affect the flavor and appearance quality of food, is the World Health Organization (WHO) And the A1 grade broad-spectrum, high-efficiency and safe chemical disinfectant recommended by the World Food and Agriculture Organization (FAO) is an internationally recognized food preservative with excellent performance and best effect.

    In 1996, the People's Republic of China and the State Food Additive Hygiene Standard (GB 760-1996) included stable chlorine dioxide as a preservative in food additives. The scope of use was fruit and vegetable preservation and fish processing. The maximum use amount was 0.01 g. /kg and 0.05g/kg (aqueous solution), while chlorine dioxide is listed as a food processing aid; in 2004 the US Food and Drug Administration (FDA) listed chlorine dioxide as a vegetable and vegetable fungicide, the United States has approved the oxidation Chlorine is used for microbial control in meat products factories, poultry processing plants, and disinfection of agricultural products, fruits, vegetables, etc.

    The application of chlorine dioxide to food preservation can effectively extend its storage and shelf life and shelf life. In recent years, research on chlorine dioxide in the field of fruit and vegetable preservation has become more and more extensive and in-depth.

      

     [Application of chlorine dioxide in vegetable preservation]

    1, green pepper

        The green pepper fruit has more field pathogens when harvested, and the pathogenic microorganisms are relatively active, which may cause the fruit to rot and deteriorate. At the same time, the physiological activity of the green pepper after harvesting is still strong, the nutrient depletion is fast, the physiological decline is rapid, and the shelf life is short.

    Therefore, green peppers were treated with different concentrations of chlorine dioxide gas (0, 5, 10, 20, 50 mg/L) to study their effects on postharvest physiology and storage quality of green pepper.

        The results showed that treatment with chlorine dioxide at concentrations of 5, 10, 20, 50 mg/L significantly inhibited the decay of green pepper. When stored for 40 days, the decay rate was less than 50% of the control (corrosion rate 37.56%).

        Among them, 50mg/L chlorine dioxide treatment had the most obvious inhibitory effect on decay. When it was stored for 30 days, it had decay. At 40 days, the decay rate was only 1/4 of the control. 20, 50 mg / L concentration of chlorine dioxide can significantly inhibit the respiration of green pepper (P ∠ 0.05), 5, 10 mg / L concentration treatment has no significant inhibition on respiration (P> 0.05).

        Except for the treatment of 50 mg/L chlorine dioxide, the content of malondialdehyde (MDA) in green pepper treated with chlorine dioxide at concentrations of 5, 10 and 20 mg/L was lower than that of the control, but there was no significant difference (P>0.05). ). Treatment with 5 mg/L chlorine dioxide can slow down the degradation of green chlorophyll. The chlorophyll content of green pepper treated with 10, 20, 50 mg/L chlorine dioxide was lower than that of the control, but there was no significant difference (P>0.05).

        The chlorine dioxide treatment at a suitable concentration can better maintain the nutrients such as VC, titratable acid and soluble solids of green pepper, and has no effect on the flavor of green pepper.

        In short, chlorine dioxide treatment can effectively delay the post-harvest physiological changes of green pepper and maintain its good quality.

    2, mushrooms

        Mushrooms are rich in nutrients such as proteins, amino acids, vitamins and minerals. However, after harvesting, the mushroom is tender, has high water content, and has high respiratory intensity. At the same time, it is also susceptible to browning, water loss, stipe growth and environmental conditions such as temperature, humidity, air, light and microorganisms. Open the umbrella and other quality deterioration.

        Therefore, the application of post-harvest preservation technology to improve product quality and extend shelf life is an urgent problem to be solved.

        The stable state chlorine dioxide was used to carry out the preservation test of Agaricus bisporus. 50 mg/L of chlorine dioxide combined with 0.1% calcium chloride, and the solution was immersed and washed for 1 minute for the mushroom after harvesting, which can effectively improve the appearance quality of Agaricus bisporus. It can be stored for 4 days at 14 °C and more than 6 days at 2 °C.

        Treated with a composite preservative prepared with 0.4% sodium chloride, 1.0% citric acid, 50 mg/L chlorine dioxide and 0.03% phytic acid, the weight loss rate of the mushroom can be significantly reduced under normal temperature storage conditions, and the respiratory intensity is inhibited. Delay the rate of reduction of soluble solids to achieve freshness preservation.

        The results of orthogonal test showed that the compound preservative with the best ratio of 0.6% sodium chloride, 1.0% citric acid, 20 mg/L chlorine dioxide and 0.04% phytic acid could significantly delay the hardness of the mushroom at room temperature. The rate of decline of soluble solids, inhibition of respiratory intensity, good preservation effect. Using Agaricus bisporus as material, the effects of storage temperature, packaging materials and preservatives on the preservation effect were studied.

        The results showed that the suitable temperature for storage of Agaricus bisporus was 0 °C; the foam box was better as the storage and transportation packaging material of Agaricus bisporus; the double oxidized preservatives were treated with chlorine dioxide, sodium hypochlorite and hydrogen peroxide. The spores were stored for 20 days, and their browning index was 0.269, 0.4 and 0.469, respectively, which were 73.1%, 60% and 53.1% lower than the control, respectively. The opening rates were 20%, 35% and 35%, respectively, which were lower than the control. 80%, 65% and 65%, with good preservation effect.

     

    3, tomato

        Tomatoes are rich in nutrients, and they tend to rot after harvesting, especially at room temperature. Therefore, how to reduce post-harvest decay of tomatoes becomes the key to prolonging the shelf life of tomatoes.

        Studies have shown that the adsorption of chlorine dioxide with molecular sieves, together with the placement of fruits and vegetables in sealed bags, can effectively delay the aging and decay of fruits and vegetables, and achieve good storage and preservation effects. Treating the tomato with 7.8 mg/L of chlorine dioxide for 10 minutes can significantly reduce the spoilage of the tomato without any chemical residue and without destroying its epidermal color. Disinfectant (100 mg/L sodium chloride and 5 mg/L chlorine dioxide) and tap water cleaning treatment on tomato shelf life under different cleaning temperatures (PE film packaging, room temperature 28-30 ° C, 7 days) The impact of the rate of decay.

        The results showed that compared with the control (not washed), the decay rate of tomato fruit after washing was reduced from 47% of the control to 9%-26%; the washing temperature had little effect on the decay rate of tomato fruit treated with tap water and chlorine dioxide. However, the sodium rot rate of tomato treated with sodium chloride higher than fruit temperature (28 ° C) at 5 ° C is lower than that of sodium chloride treated at 5 ° C, and is lower than that of sodium chloride treated at 5 ° C. The rot rate of tomato fruit was only 9% at 7 days, which was a good effect in each cleaning treatment method.

     

    4, spinach

        Spinach is a common green leafy vegetable in China. It is fresh and delicious, and rich in nutrients. However, it is easy to lose water after the harvest, and the leaves shrink and shrink, which affects the quality of food and the value of the commodity.

        The effect of chlorine dioxide on the storage quality of fresh-cut spinach, the use of 5 mg / L of chlorine dioxide to treat spinach, can better control the malondialdehyde, chlorophyll content and color saturation of spinach, etc., can be made at 10 Store at °C for more than 16 days.

        Pan Yan and other spinach were used as raw materials, treated with chlorine dioxide bactericide, stored at 4 ° C, and studied chlorine dioxide for microorganisms, nitrite, chlorophyll, superoxide dismutase (SOD), peroxidase The effect of (POD) activity.

        The results showed that chlorine dioxide can effectively reduce the incidence of spinach microbial diseases, reduce the accumulation of nitrite, improve the anti-aging ability of spinach, and have a good preservation effect. The optimal concentration of chlorine dioxide for storage and preservation of spinach is 75 mg/L.

     

    5, 韭 yellow

        Quercus is a winter vegetable, which is buried in the soil and has a large number of microorganisms on the surface. It is one of the important factors affecting the preservation of the yellow storage. The effect of different chlorine dioxide solution concentration and fumigation time on the surface microbes of the yellow glutinous rice showed that it was best to use a 20mL concentration of 3000mg/L chlorine dioxide solution for fumigation for 1 hour in a volume of 0.04 cubic meters. Microbes are reduced by two orders of magnitude.

        Therefore, fumigation with chlorine dioxide is feasible in reducing the decay caused by surface microorganisms in the preservation of fruits and vegetables. The price of chlorine dioxide is relatively cheap, the fumigation process is easy to operate, and the fruits and vegetables are fumigation with chlorine dioxide after harvesting. Combined with packaging, refrigeration and other treatments, the effect of storage and transportation of fruits and vegetables can be effectively improved.

     

    6, the potato

        Potato is a crop that uses both food and vegetables. When used for fresh-cut vegetables, the mechanical damage of the processing process and the change of the storage environment are likely to cause enzymatic browning and spoilage of the spoilage, which reduces the edible value.

        The effect of different concentrations of chlorine dioxide on the browning and storage of fresh-cut potatoes showed that the longer the treatment of fresh-cut potatoes with chlorine dioxide, the better the effect, but the concentration is not necessarily as large as possible. Different concentrations of chlorine dioxide treatment can inhibit the activity of polyphenol oxidase (PPO) and peroxidase, which is treated with chlorine dioxide at a concentration of 240 mol/L for 10 minutes and 360 mol/L for 5 minutes. The treatment of 360 mol/L for 10 minutes has a good effect; the polyphenol oxidase and peroxidase activity of potato are high and there is correlation between them, and it is consistent with the browning degree value, and treated with different concentrations of chlorine dioxide. There is a difference in protein content between the samples, but it is not obvious.

     

    7, lotus root

        Lotus root is grown in paddy fields and ponds. It is an important aquatic vegetable in China. It contains 20% carbohydrates and rich in calcium, phosphorus, iron and vitamins and aspartame, protein amino acids, fenugreek, and dry-based acid. , sucrose, glucose, etc. However, the destruction of the lotus root tissue structure will accelerate its metabolic activities, enhance the respiration, rapid degradation of the internal materials, and a large amount of fresh cut juice extravasation, polyphenol oxidase activity increased, enzymatic browning accelerated, thereby accelerating aging, shortening Storage period.

        Dynamic changes of effects of different concentrations of chlorine dioxide on polyphenol oxidase, browning and sensory quality of fresh-cut lotus root during low-temperature storage.

        The results showed that the browning of lotus root was closely related to the activity of polyphenol oxidase, and polyphenol oxidase was the key enzyme for enzymatic browning. The fresh cut slices were treated with 50, 100 mg/L chlorine dioxide for 5, 10, and 15 minutes, which inhibited the activity of polyphenol oxidase during storage, reduced browning, and maintained good sensory quality. The concentration of 10 mg/L chlorine dioxide does not inhibit the activity of polyphenol oxidase, but promotes the activity of polyphenol oxidase. Treatment of fresh-cut sputum with 100 mg/L chlorine dioxide for 10 minutes inhibited the activity of polyphenol oxidase, and it was able to maintain the best sensory quality and lightest browning at 4 °C for one week. .

        The effects of different concentrations of chlorine dioxide and different treatment time on the microbial and sensory quality of fresh-cut lotus root were studied.

        The results show that within a certain range, the use of high concentration of chlorine dioxide and appropriate treatment time can effectively control the number and growth rate of microorganisms in fresh cut, reduce the rate of decay, and better maintain its sensory and edible quality.

     

    8, edamame

        Vegetable soybeans, also known as edamame. They are eaten in green when the color of the pods and the color of the kernels are green. It is a special type of soybean. The edamame is rich in nutrients and unique in flavor, and is very popular among consumers. The appearance quality and length of storage of edamame directly affect its sales market and sales time.

        Pretreatment with different cleaning agents and hot water can effectively kill microorganisms, inhibit storage diseases and decay, prolong the storage period of soybeans, and improve their post-harvest nutrition and appearance quality.

        The effects of chlorine dioxide, benzoic acid, sodium chloride and heat treatment on the low temperature storage and postharvest quality of fresh pod soybean were studied. The results showed that: chlorine dioxide pretreatment can delay the decomposition of chlorophyll and reduce malondialdehyde. (MDA) content, improve the commercial rate of vegetable edamame, but not conducive to the maintenance of VC; sodium benzoate can inhibit the decomposition of VC to a certain extent; 50 °C hot water treatment can effectively inhibit the activity of HOD; The treatment effect on the microorganisms of the fresh pod pea pods was remarkable.

     

    [The following models of chlorine dioxide are suitable for use in vegetable preservation]

    1, high purity chlorine dioxide disinfectant

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    2, stable chlorine dioxide solution

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    3, one yuan chlorine dioxide disinfection powder

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    https://detail.1688.com/offer/569724310804.html?spm=a26286.8251493.0.0.221425b2krhiiU

     

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