Effects of ClO2 gas treatments on quality of produce have not been extensively studied. However, some researchers have shown minimal quality effects on several types of produce, including green peppers , apples [40,41,43], cantaloupes , strawberries , and potatoes . Han et al. reported [37,38] that no aerobic microorganisms (aerobic plate count, APC) were detected after treatment of strawberries with 3.0mg/l ClO2 gas for 10 minutes followed by a 1-week storage period at 4°C and after treatment of green peppers with 0.6mg/l ClO2 gas for 10 minutes followed by a 4-week storage period. Additionally, the color of both strawberry and green pepper surfaces did not change significantly (p>0.05) during the storage period after ClO2 gas treatments.
Residues of ClO2 and chlorite on strawberries treated with 3 mg/l ClO2 gas for 10 minutes were 0.19 ± 0.33 mg ClO2/kg and 1.17 ± 2.02mg Cl2/kg; while after 1 week of storage no ClO2 residues were detected, and residual chlorite levels were reduced to 0.07 ± 0.12 mg Cl2/kg. Residues of ClO2 and chlorite on peppers were 0.13 ± 0.05 mg ClO2/kg and 0.39 ± 0.49 mg Cl2/kg after treatment with 0.6 mg/l ClO2 gas for 10 minutes and 0.02 ± 0.04 mg ClO2/kg and 0 ± 0 mg Cl2/kg after a 4-week further storage of treated products. No significant color changes (p>0.05) were observed after 5.5mg/l ClO2 gas treatment for both strawberries and green peppers. Tsai et al.  found that, after treating potatoes with vaporized ClO2 by purging air through 100 ppm ClO2 solution for 1 hour, the residuals of chlorite and chlorate were less than 0.07 ppm, measured using ion chromatography. Additionally, no significant color changes (p>0.05) were observed on cantaloupes after 5.5 mg/l ClO2 gas treatment  and on apples after 7.8 mg/l ClO2 gas treatment for 30 minutes . However, Sapers et al.  observed darkening of lenticels on apples when treated with 0.3 mg/l ClO2 gas for 20 hours. Discoloration (bleaching effect) of lettuce  and green cap on strawberries  was observed. It appears that ClO2 gas treatment may have a negative effect on the color of leafy vegetables. However, more studies evaluating the effects of ClO2 treatments on leafy vegetables are needed.
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