Research On Preparation And Application Of Solid Chlorine Dioxide

Chlorine dioxide has strong oxidation with efficient bactericidal capacity and has been widely used for treatment of food preservation. In recent years, production and application of chlorine dioxide has became hotter. In this study the effects of solid chlorine dioxide on quality of minimally processed bamboo shoots at4℃and Penaeus Vannmei at0℃were investigated.1) Preparation of solid chlorine dioxide productWith p-toluenesulfonic acid used as solid acid, celatom used as passivator, anhydrous sodium sulfate used as hygroscopic agent, chlorine dioxide was prepeared by the reaction between sodium chlorite and p-toluenesulfonic acid. The product was a reactive type. Through sigle factor experiment the effect of solid acid P-toluenesulfonic acid and passivator celatom on the release amout and time of chlorine dioxide product were investigated. It turned out that it was more approiate when the proportions were as follow:sodium chlorite:celatom:anhydrous sodium sulfate:p-toluenesulfonic acid=1:3:1:3. For example it could release chlorine dioxide gas for10h and the amout could be367.69mg when the product was made by sodium chlorite weighted1.00g, celatom weighted3.00g, anhydrous sodium sulfate weighted1.00g and p-toluenesulfonic acid weighted3.00g. The solid chlorine dioxide was easy to produce, safe, efficive and suitable for the application of food preservation and transportation. It could release chlorine dioxide gas by using the water from the environment and didn’t need special location.2) Effect of solid chlorine dioxide on quality of minimally processed bamboo shootsThe influences of0.50mg/L chlorine dioxide on quality and physiology of minimally processed bamboo shoots compared with control fruits at4℃were evaluated according to firmness, color, weight loss, the rate of respiration, activities of phenylalamine ammonia lyase (PAL), polyphenol oxidase (PPO), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR), contents of superoxide anion (O2-), total antioxidant capacity of bamboo shoots and total viable counts (TVC). The results showed that, compared with the control fruit,0.50mg/L chlorine dioxide treatment decreased the respiration rate and inhibited firmness from increasing. The treatment also retarded the activities of PAL, PPO increasing while increased activities of CAT, APX and GR. Besides that the treatment reduced the rate of O2-production but maintained higher total antioxidant capacity.Compared with the control, chlorine dioxide treatment inhibited the rate of respiration by47.97%, inhibited firmness values by9.88%, reduced the activities of PAL and PPO by28.93%and10.45%, respectively. And the the activities of CAT, APX and GR were28.90%,33.38%and26.27%higher; Contents of superoxide anion was60.00%lower while FRAP was48.99%higher. TVC was1.501g lower that the control fruits at the end of storage at12d. The results may provide the basis theory for application of solid chlorine dioxide in the preservation of minimally processed bamboo shoots.3) Effect of solid chlorine dioxide on quality of Penaeus VannmeiThe influences of10.00mg/L and20.00mg/L chlorine dioxide on quality and physiology of Penaeus Vannmei storing compared with control at0℃were evaluated according to sensory quality, melanosis, changes of color attributes, whiteness index, texture properties, water holding capacity, pH value, ATP, K value, total volatile base-N (TVB-N), thiobarbituric acid reactive substances (TBARS), activities of polyphenol oxidase (PPO) and total viable counts (TVC). The results showed that, compared with control, chlorine dioxide treatment could be effective on inhibiting deterioration of sensory quality and texture properties. The treatment retarded the melanosis and water holding capacity, inhibiting the increase of K value and pH value. The TVB-N and TBARS were reduced effectively. Additionally, they could inhibite the activities of PPO and TVC. Compared with the control,10.00mg/L and20.00mg/L chlorine dioxide treatment increased whiteness index by3.84%and5.96%, respectively. And the K values were27.18%and40.11%lower. The results may provide the basis theory for application of solid chlorine dioxide in the preservation of Penaeus Vannmei.