Study On The Antiseptic And Fresh-keeping Pat Of Chlorine Dioxide

Fruits are vulnerable to mechanical damage and pollution from environment during their storage and transportation. Moreover, because of their high water content,the negative phenomenon of dehydration and wilting often appears.All of these have seriously affected the commodity value of fruits.At present, the majority of buffer packaging materials on the marcket are foaming plastics such as polystyrene EPS.However,their preservation functionalities are limited and environmental pollution had been caused. This study attempts to use cushion material made from plant fiber which is according to modern environmental requirements to combine with the safe and non-toxic type of long-acting chlorine dioxide to produce antiseptic and fresh-keeping pat of chlorine dioxide in order to meet the needs of fresh-keeping of fruits. Therefore, in this dissertation the release rate of solid chlorine dioxide absorbed in carrier at different temperature and its impact on sterilization had been explored, meanwhile , effect of chlorine dioxide on the storage quality of fruits and its application were also studied by taking longan, bananas, strawberries as the test object.The results were as follows:1,Using the method of absorption spectroscopy to study the release rule of solid chlorine dioxide absorbed in carrier at different ambient temperature such as 25℃, 12℃, 10℃. The results show that there is an burst-releasing phenomenon occurred at the initial releasing stage, and then gradually stabilized. Solid chlorine dioxide has a good thermal stability, ambient temperature did not result in significant impact on the release rate of chlorine dioxide. Under the same conditions, hypothermia is more conducive to long-term release of chlorine dioxide.2,Comparing with the control group, respectively, using 1g, 2g, 3g of solid chlorine dioxide handle on the fixed size of refrigerated space at different temperature (25℃, 12℃, 10℃) to study their effects of sterilization to the air in the cold storage. It was found that the germicidal efficacy of chlorine dioxide to the air in cold storage was remarkable, in this study, the best treatment was 3g. In addition, under the same conditions, the lower the storage temperature is, the longer sterilization time is.3,The effects of different chlorine dioxide concentrations treatment on the quality of longan, which were stored at 25℃for 8 days were studied by single-factor experiments. The results showed that the suitable chlorine dioxide concentrations treatment significantly prevented pericarp browning, decreased PPO activity , and maintained TSS,Vc contents of longan . However, the longan epidermal cell were hurted by high concentration of chlorine dioxide treatment so that PPO activity was enhanced and pericarp browning were aggravated , all of these resulted in the loss of longan's commercial value, in this study the best treatment is 3g.4,Comparing with the control group, effects of solid chlorine dioxide treatment with 2g, 3g and 4g on extending banana storage lifetime were studied. Tests showed that an appropriate low concentration of chlorine dioxide can reduce the respiration rate, ethylene production and cell membrane permeability of bananas, and also inhibit growth of microorganisms ,maintaine total soluble solids (TSS), VC of banana. The shelf life of bananas had been extend by solid chlorine dioxide treatment.5,Degradable foaming plant fiber materials is a new kind of environmental protection material.Use the sustained-release solid chlorine dioxide combine with the degradable foaming plant fiber materials with physical methods to make the antiseptic and fresh-keeping pat of chlorine dioxide apply to fruit preservation.6,Using weight loss,decay rate and titratable acid (TA),VC content of strawberry as reference indexes, effects of antiseptic and fresh-keeping pat of chlorine dioxide on strawberry quality were studied. It was found that antiseptic and fresh-keeping pat of chlorine dioxide decreased weight loss rate, decay rate and also prevented microorganism infection, maintained total soluble solids (TSS), VC and titratable acidity (TA) contents of strawberry. The experiment preliminary indicated that the antiseptic and fresh-keeping pat of chlorine dioxide has an content effect on fruit preservation.