Chlorine dioxide (ClO2) is a safe, efficient, green, non-toxic fungicide. The effects of ClO2 on postharvest storage and preservation of strawberry (Fra-garia×ananassa Duch) fruits were studied by different concentrations of ClO2.
The results showed that ClO2 treatment can significantly reduce the susceptible damage during strawberry storage. The higher the concentration of ClO2 treatment, the better the effect. However, high concentration of ClO2 treatment had bleaching damage to strawberry peel, and strawberry color was poor in storage.
Low concentration of ClO2 treatment can achieve better fruit preservation effect at the same time of inhibition. Among them, 20 mg/L ClO2 has the best treatment effect, and the treated fruit has a storage time of more than 6 days at room temperature (20±1) °C. . In addition, the rot rate of strawberry in the 20 mg/L ClO2 treatment group was significantly lower during postharvest storage, and the fruit firmness, water holding capacity and sugar content were higher than those in the control group, indicating that ClO2 has a good application prospect in strawberry fruit preservation.
