Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Review Article

Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

Author(s): Gabriela M. Baia, Otniel Freitas-Silva* and Murillo F. Junior

Volume 16, Issue 4, 2020

Page: [455 - 461] Pages: 7

DOI: 10.2174/1573401315666190212161209

Price: $65

Abstract

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

Keywords: Chlorine, disinfection by-products, fresh produce, ozone, phytopathogens, postharvest, sanitation.

« Previous Next »
Graphical Abstract

[1]
Beuchat LR. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes Infect 2002; 4(4): 413-23.
[http://dx.doi.org/10.1016/S1286-4579(02)01555-1] [PMID: 11932192]
[2]
Rico D, Martín-Diana AB, Barat JM, Barry-Ryan C. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci Technol 2007; 18(7): 373-86.
[http://dx.doi.org/10.1016/j.tifs.2007.03.011]
[3]
Khazandi M, Deo P, Ferro S, et al. Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets. Food Microbiol 2017; 68: 51-60.
[http://dx.doi.org/10.1016/j.fm.2017.06.008] [PMID: 28800825]
[4]
FAO. Global food losses and food waste – Extent, causes and prevention. Rome . 2011.
[5]
Ben-Fadhel Y, Nassima Z, Stephane S, Monique L. combined post-harvest treatments for improving quality and extending shelf-life of minimally processed broccoli florets (Brassica oleracea var. italica). Food Bioprocess Technol 2018; 11(1): 84-95.
[http://dx.doi.org/10.1007/s11947-017-1992-2]
[6]
Bermúdez-Aguirre D, Barbosa-Cánovas GV. Disinfection of selected vegetables under nonthermal treatments: chlorine, acid citric, ultraviolet light and ozone. Food Control 2013; 29(1): 82-90.
[http://dx.doi.org/10.1016/j.foodcont.2012.05.073]
[7]
Glowacz M, Rees D. The practicality of using ozone with fruit and vegetables. J Sci Food Agric 2016; 96(14): 4637-43.
[http://dx.doi.org/10.1002/jsfa.7763] [PMID: 27097728]
[8]
Chaidez C, Campo NC, Heredia JB, et al. Chlorine Decontamination of fresh and minimally processed produce. Hoboken, New Jersey, United States: Wiley-Blackwell 2012; pp. 121-33.
[http://dx.doi.org/10.1002/9781118229187.ch7]
[9]
Smilanick JL, Aiyabei J, Gabler FM, Doctor J, Sorenson D, Mackey B. Quantification of the toxicity of aqueous chlorine to spores of Penicillium digitatum and Geotrichum citri-aurantii. Plant Dis 2002; 86(5): 509-14.
[http://dx.doi.org/10.1094/PDIS.2002.86.5.509] [PMID: 30818674]
[10]
Bernat M, Segarra J, Casals C, Teixidó N, Torres R, Usall J. Relevance of the main postharvest handling operations on the development of brown rot disease on stone fruits. J Sci Food Agric 2017; 97(15): 5319-26.
[http://dx.doi.org/10.1002/jsfa.8419] [PMID: 28485472]
[11]
Chen X, Hung YC. Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties. Postharvest Biol Technol 2016; 120: 10-5.
[http://dx.doi.org/10.1016/j.postharvbio.2016.05.007]
[12]
Coroneo V, Carraro V, Marras B, et al. Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34(12): 2111-7.
[http://dx.doi.org/10.1080/19440049.2017.1382723] [PMID: 28934070]
[13]
Ölmez H, Krestzschmar U. Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. Lebensm Wiss Technol 2009; 42(3): 686-93.
[http://dx.doi.org/10.1016/j.lwt.2008.08.001]
[14]
Klaiber RG, Baur S, Wolf G, Hammes WP, Carle R. Quality of minimally processed carrots as affected by warm water washing and chlorination. Innov Food Sci Emerg Technol 2005; 6(3): 351-62.
[http://dx.doi.org/10.1016/j.ifset.2005.03.002]
[15]
Delaquis PJ, Fukumoto LR, Toivonen PMA, Cliff MA. Implications of wash water chlorination and temperature for the microbiological and sensory properties of fresh-cut iceberg lettuce. Postharvest Biol Technol 2004; 31(1): 81-91.
[http://dx.doi.org/10.1016/S0925-5214(03)00134-0]
[16]
Park SH, Kang DH. Influence of surface properties of produce and food contact surfaces on the efficacy of chlorine dioxide gas for the inactivation of foodborne pathogens. Food Control 2017; 81: 88-95.
[http://dx.doi.org/10.1016/j.foodcont.2017.05.015]
[17]
Sun X, Zhou B, Luo Y, et al. Effect of controlled-release chlorine dioxide on the quality and safety of cherry/grape tomatoes. Food Control 2017; 82: 26-30.
[http://dx.doi.org/10.1016/j.foodcont.2017.06.021]
[18]
Ölmez H. Ozone.In: Gómez-López VM, Ed. . Decontamination of fresh and minimally processed produce. Hoboken, New Jersey, United States: Wiley-Blackwell 2012; pp. 177-95.
[http://dx.doi.org/10.1002/9781118229187.ch10]
[19]
Gómez-López VM, Devlieghere F, Ragaert P, Debevere J. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide. Int J Food Microbiol 2007; 116(2): 221-7.
[http://dx.doi.org/10.1016/j.ijfoodmicro.2006.12.008] [PMID: 17306398]
[20]
Al-Bloushi M, Saththasivam J, Jeong S, Amy GL, Leiknes T. Effect of organic on chemical oxidation for biofouling control in pilot-scale seawater cooling towers. J Water Process Eng 2017; 2(C): 1-7.
[http://dx.doi.org/10.1016/j.jwpe.2017.09.002]
[21]
Trinetta V, Linton RH, Morgan MT. The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria×ananassa). Food Microbiol 2013; 34(2): 296-302.
[http://dx.doi.org/10.1016/j.fm.2012.12.010] [PMID: 23541196]
[22]
Jin-Hua DU, Mao-run FU, Miao-miao LI, Wei XIA. Effects of chlorine dioxide gas on postharvest physiology and storage quality of Green Bell pepper (Capsicum frutescens L. var. Longrum). Agric Sci China 2007; 6(2): 214-9.
[http://dx.doi.org/10.1016/S1671-2927(07)60037-6]
[23]
Sy KV, McWatters KH, Beuchat LR. Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries. J Food Prot 2005; 68(6): 1165-75.
[http://dx.doi.org/10.4315/0362-028X-68.6.1165] [PMID: 15954703]
[24]
Sun X, Bai J, Ference C, et al. Antimicrobial activity of controlled-release chlorine dioxide gas on fresh blueberries. J Food Prot 2014; 77(7): 1127-32.
[http://dx.doi.org/10.4315/0362-028X.JFP-13-554] [PMID: 24988018]
[25]
Wen G, Xu X, Huang T, Zhu H, Ma J. Inactivation of three genera of dominant fungal spores in groundwater using chlorine dioxide: Effectiveness, influencing factors, and mechanisms. Water Res 2017; 125(C): 132-40.
[http://dx.doi.org/10.1016/j.watres.2017.08.038] [PMID: 28843153]
[26]
Islam MZ, Mele MA, Park JM, Kim IS, Kang HM. Chlorine dioxide gas retain postharvest quality and shelf life of tomato during modified atmosphere packaging storage. Agrivita 2017; 39(3): 233-8.
[http://dx.doi.org/10.17503/agrivita.v39i3.1454]
[27]
Feliziani E, Lichter A, Smilanick JL, Ippolito A. Disinfecting agents for controlling fruit and vegetable diseases after harvest. Postharvest Biol Technol 2016; 122: 53-69.
[http://dx.doi.org/10.1016/j.postharvbio.2016.04.016]
[28]
An J, Zhang M, Lu Q. Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging. J Food Eng 2007; 78(1): 340-4.
[http://dx.doi.org/10.1016/j.jfoodeng.2005.10.001]
[29]
García-Martín JF, Olmo M, García JM. Effect of ozone treatment on postharvest disease and quality of different citrus varieties at laboratory and at industrial facility. Postharvest Biol Technol 2018; 137(c): 77-85.
[http://dx.doi.org/10.1016/j.postharvbio.2017.11.015]
[30]
Minas IS, Karaoglanidis GS, Manganaris GA, Vasilakakis M. Effect of ozone application during cold storage of kiwifruit on the development of stem-end rot caused by Botrytis cinerea. Postharvest Biol Technol 2010; 58(3): 203-10.
[http://dx.doi.org/10.1016/j.postharvbio.2010.07.002]
[31]
Palou L, Crisosto CH, Smilanick JL, Adaskaveg JE, Zoffoli JP. Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage. Postharvest Biol Technol 2002; 24(1): 39-48.
[http://dx.doi.org/10.1016/S0925-5214(01)00118-1]
[32]
Gabler FM, Smilanick JL, Mansour MF, Hakan K. Influence of fumigation with high concentrations of ozone gas on postharvest gray mold and fungicide residues on table grapes. Postharvest Biol Technol 2010; 55(2): 85-90.
[http://dx.doi.org/10.1016/j.postharvbio.2009.09.004]
[33]
Feliziani E, Romanazzi G, Smilanick JL. Application of low concentrations of ozone during the cold storage of table grapes. Postharvest Biol Technol 2014; 93: 38-48.
[http://dx.doi.org/10.1016/j.postharvbio.2014.02.006]
[34]
Ong MK, Kazi FK, Forney CF, Ali A. Effect of gaseous ozone on papaya anthracnose. Food Bioprocess Technol 2012; 6(11): 2996-3005.
[http://dx.doi.org/10.1007/s11947-012-1013-4]
[35]
Bai YP, Guo XN, Zhu KX, Zhou HM. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging. Food Chem 2017; 237: 553-60.
[http://dx.doi.org/10.1016/j.foodchem.2017.05.156] [PMID: 28764034]
[36]
Toti M, Carboni C, Botondi R. Postharvest gaseous ozone treatment enhances quality parameters and delays softening in cantaloupe melon during storage at 6 °C. J Sci Food Agric 2018; 98(2): 487-94.
[http://dx.doi.org/10.1002/jsfa.8485] [PMID: 28612399]
[37]
Tzortzakis N, Singleton I, Barnes J. Impact of low-level atmospheric ozone-enrichment on black spot and anthracnose rot of tomato fruit. Postharvest Biol Technol 2008; 47(1): 1-9.
[http://dx.doi.org/10.1016/j.postharvbio.2007.06.004]
[38]
Glowacz M, Rees D. Exposure to ozone reduces postharvest quality loss in red and green chilli peppers. Food Chem 2016; 210: 305-10.
[http://dx.doi.org/10.1016/j.foodchem.2016.04.119] [PMID: 27211651]
[39]
Souza LPD, Faroni LRA, Heleno FF, et al. Effects of ozone treatment on postharvest carrot quality. LWT 2018; 90: 53-60.
[http://dx.doi.org/10.1016/j.lwt.2017.11.057]
[40]
Smilanick JL, Margosan DM, Gabler FM. Impact of ozonated water on the quality and shelf-life of fresh citrus fruit, stone fruit, and table grapes. Ozone Sci Eng 2002; 24(5): 343-56.
[http://dx.doi.org/10.1080/01919510208901625]
[41]
Alvindia DG, Kobayashi T, Natsuaki KT, Tanda S. Inhibitory influence of inorganic salts on banana postharvest pathogens and preliminary application to control crown rot. J Gen Plant Pathol 2004; 70(1): 61-5.
[http://dx.doi.org/10.1007/s10327-003-0084-5]
[42]
Fischer IH, Júnior HJT, Arruda MC, Júnior NSM. Postharvest of ‘Fuerte’ and ‘Hass’ avocados: physical and chemical characteristics, damages and control of diseases. Semina. Ciênc Agrár 2011; 32(1): 209-20.
[http://dx.doi.org/10.5433/1679-0359.2011v32n1p209]
[43]
Karabulut OA, Ilhan K, Arslan U, Vardar C. Evaluation of the use of chlorine dioxide by fogging for decreasing postharvest decay of fig. Postharvest Biol Technol 2009; 52(3): 313-5.
[http://dx.doi.org/10.1016/j.postharvbio.2009.01.006]
[44]
Sharpe D, Fan L, McRae K, Walker B, MacKay R, Doucette C. Effects of ozone treatment on Botrytis cinerea and Sclerotinia sclerotiorum in relation to horticultural product quality. J Food Sci 2009; 74(6): M250-7.
[http://dx.doi.org/10.1111/j.1750-3841.2009.01234.x] [PMID: 19723209]
[45]
Barth MM, Zhou C, Merciet J, Payne FA. Ozone storage effects on anthocyanin content and fungal growth in blackberries. J Food Sci 1995; 60(6): 1286-8.
[http://dx.doi.org/10.1111/j.1365-2621.1995.tb04575.x]
[46]
Tzortzakis N, Singleton I, Barnes J. Deployment of low-level ozone-enrichment for the preservation of chilled fresh produce. Postharvest Biol Technol 2007; 43(2): 261-70.
[http://dx.doi.org/10.1016/j.postharvbio.2006.09.005]
[47]
Alegria C, Pinheiro J, Gonçalves EM, Fernandes I, Moldão M, Abreu M. Quality atributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine. Innov Food Sci Emerg Technol 2009; 10(1): 61-9.
[http://dx.doi.org/10.1016/j.ifset.2008.08.006]
[48]
Zhang L, Lu Z, Yu Z, Gao X. Preservation of fresh-cut celery by treatment of ozonated water. Food Control 2005; 16(3): 279-83.
[http://dx.doi.org/10.1016/j.foodcont.2004.03.007]
[49]
Miller FA, Silva CLM, Brandão TRS. A review on ozone-based treatments for fruit and vegetables preservation. Food Eng Rev 2013; 5(2): 77-106.
[http://dx.doi.org/10.1007/s12393-013-9064-5]
[50]
Silva OF, de Souza AM. Ozone in food processing: impact on food products attributes. In: Jaiswal Amit K, Ed.. Food Processing Technologies: impact on Product Attributes. Boca Raton: CRC Press 2016; pp. 519-52.
[51]
Hung YC, Waters BW, Yemmireddy VK, Huang CH. pH effect on the formation of THM and HAA disinfection byproducts and potential control strategies for food processing. J Integr Agric 2017; 16(12): 2914-23.
[http://dx.doi.org/10.1016/S2095-3119(17)61798-2]
[52]
Gómez-López VM, Rajkovic A, Ragaert P, Smigic N, Devlieghere F. Chlorine dioxide for minimally processed produce preservation: a review. Trends Food Sci Technol 2009; 20(1): 17-26.
[http://dx.doi.org/10.1016/j.tifs.2008.09.005]
[53]
Gómez-López VM. Chlorine dioxide Decontamination of fresh and minimally processed produce. Hoboken, New Jersey, United States: Wiley-Blackwell 2012; pp. 165-75.
[http://dx.doi.org/10.1002/9781118229187.ch9]
[54]
Lee Y, Burgess G, Rubino M, Auras R. Reaction and diffusion of chlorine dioxide gas under dark and light conditions at different temperatures. J Food Eng 2015; 144: 20-8.
[http://dx.doi.org/10.1016/j.jfoodeng.2014.07.008]
[55]
Karaca H, Velioglu YS. Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley. Postharvest Biol Technol 2014; 88: 46-53.
[http://dx.doi.org/10.1016/j.postharvbio.2013.09.003]

Rights & Permissions Print Cite
Article Metrics
22
© 2024 Bentham Science Publishers | Privacy Policy