Chlorine dioxide efficacy against Botrytis cinerea in strawberries and chlorine dioxide absorption by fresh produce

Chlorine dioxide (ClO2) is an effective sanitizer and strong bactericide with a broad spectrum disinfection capability. As a result of ClO2 gas treatments on fresh produce, it is absorbed by the produce tissue and oxidized into different compounds such as chlorate (ClO3 -) and chlorite (ClO2-) ions upon contact.;Quantification of chlorine dioxide exposure and consumption by fresh produce is critical for determining the target dose and assessing the residual species post treatment as they could affect the safety and organoleptic profile of the treated fresh produce. A new in situ approach to measure the total exposure to the produce as well as consumption of ClO2 gas by produces was developed by using a system equipped with a UV-vis spectrophotometer. The equipment was used to evaluate the effect of ClO2 gas on Botrytis cinerea present in strawberries. The impact of high-concentration-short-time and low-concentration-long-time of ClO2 gas exposure on the efficacy of ClO2 on Botrytis cinerea as well as absorption of ClO2 by the strawberries was evaluated. It was found that both exposure time and concentration were significant factors in the ClO2 consumption by fresh produce and very fast consumption kinetics in strawberry fruit were found.