Application of Chlorine Dioxide-releasing Film for the Preservation of Fresh-cut Pitaya
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Abstract:
Gaseous chlorine dioxide-releasing film was prepared using sodium chlorite and citric acid as the main raw materials. The antimicrobial properties, chlorine residues, and effects of the film on the nutritional and sensory quality of fresh-cut pitayas during storage at 4 ℃ were investigated. The results show that, in a packaging system containing the gaseous chlorine dioxide-releasing film, the gaseous chlorine dioxide release time was 24~28 h and the maximum chlorine dioxide release was 0.44 mg/L. Moreover, higher sodium chlorite and citric acid content in the film resulted in faster chlorine dioxide release rates and shorter release times. Chlorine dioxide-releasing film effectively inhibited the growth of bacteria and yeast. Chloride and chlorate were the two chlorine residues detected in the fresh-cut pitaya treated with the chlorine dioxide- releasing film. The chloride content increased significantly over the storage period. In contrast, no significant differences in chlorate content were observed between the treated and untreated groups, indicating that this treatment does not cause chlorine residue-related safety concerns. The results also suggest that the film significantly inhibited decreases in the soluble solid content of the pitaya. On the 8th day of storage, the titratable acid content increased by approximately 10%. The chlorine dioxide-releasing film caused losses of vitamin C and total phenols in the pitaya; the vitamin C content decreased by 17%~32% by the 8th day of storage. The total phenol loss rate could be significantly reduced to less than 27% by reducing the sodium chlorite and citric acid content in the film. In addition, the chlorine dioxide-releasing film effectively alleviated pitaya browning while remarkably reducing peroxidase activity in the pitaya. Therefore, chlorine dioxide-releasing film can prolong the storage life and maintain the quality of fresh-cut pitaya.
