Improving storability of fresh strawberries with controlled release chlorine dioxide
Fresh strawberries have short shelf life because of rapid weight loss, softening, and decay. Researchers at the Horticultural Research Laboratory USA studied the response of strawberries to ClO2 when applied to the fruit using a controlled release pad.
Strawberries were packed in perforated commercial clamshells with or without ClO2 treatments. Chlorine dioxide treatments induced closing of stomata, markedly slowed weight loss and softening, and reduced decay incidence of strawberry fruit at 10 °C or lower temperatures, but not at 20 °C. Fruit flavor profiles were not affected by ClO2 treatment. An article about the research is published in Food and Bioprocess Technology.
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