Development Of Gas Chlorine Dioxide Generator And Its Application In Kiwifruit Storage

Kiwi fruit is one of the unique competitive fruit of Shaanxi Province, while during storing period of kiwifruit, it is easy to become rotten which is caused by susceptible fungal infection, in order to reduce mildew, a lot of cold stores abuses sulfur, formaldehyde and other preservatives during storage time which seriously affects the quality and safety. Studies show that liquid chlorine dioxide has a good preservative effect on peaches, strawberries, apples, potatoes, etc., but for kiwi liquid chlorine dioxide will increase humidity in cold store which leads to the increasing of kiwi rotten. Chlorine dioxide gas has a better penetration and corrosion protection than liquid chlorine dioxide, but there is no gas chlorine dioxide generator around world. Therefore, according to the characteristics of gas chlorine dioxide this study develops a gas chlorine dioxide generator,optimize the generator parameters; kiwi and kiwifruit gray mold is also processed by homemade chlorine dioxide gas to study the preservation effect and provide technical support for the kiwi corrosion protection with chlorine dioxide gas. The results are as follows:1. The development of chlorine dioxide gas generators and optimization of the parametersAccording to the physical and chemical properties of chlorine dioxide, chlorine dioxide gas is obtained from liquid chlorine dioxide by air stripping method, the effect of the way air intake, air flow, temperature of the solution, stripping time is studied. Best to remove conditions for ClO₂ gas generator:double row holes inlet, solution temperature 50 ?, blowing off time of 25 min, air volume of 42.5 m³/h, to remove efficiency of 92.5%.2. Preservation effect of the gas chlorine dioxide on kiwiThe inhibition rate of Chlorine dioxide gas on gray mold:ClO₂ gas process has a good performance on the inhibition of the flat gray mold, extending the processing time and increasing the concentration of chlorine dioxide gas increases the inhibition effect. The best performance is obtained when the concentration is 1mg/L and treatment time is 3h. Kiwi trauma ClO₂ gas treatment effectively inhibited the incidence of gray mold. Extending the time of treatment and improving concentrations of chlorine dioxide gas increases inhibition effect. The best performance is obtained when the concentration is 1mg/L and processing time is 6h.3. The effect of ClO₂ gas on the storage quality of kiwi fruitThis paper studies the effect of the concentration and gas processing time on vitamin C, soluble solids, titratable acidity, hardness, weight loss impact of 'Hayward' kiwifruit during the storage period of 4 months. The results shows that ClO₂ gas has a good performance, The best results are obtained when the concentration is lmg/L and processing time is 3h. 4. Set up in the cold storage with ClO₂ gas anticorrosion technology system of kiwi fruitThe technical system includes ?1? using ClO₂ gas generator produce ClO₂ gas;?2? in cold storage ceiling installation ClO₂ gas pipeline, through pipelines will ClO₂ gas bubbled into cold storage;?4? by using CIO₂ gas in kiwi precooling of kiwi fruit processing, processing temperature of 15 ?, the concentration of ?4? the ClO₂ gas processing and time, concentration of 1 mg/L, the processing time is 3 h, processing every 1h open refrigerator fan 10 min, the ClO₂ gas uniform distribution, reduce the harm of high local concentration.