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A simple instrument-free gaseous chlorine dioxide method for microbial decontamination of potatoes during storage

机译：一种简单的无需仪器的气态二氧化氯方法，可对土豆进行存储过程中的微生物净化

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摘要

An instrument-free gaseous chlorine dioxide (ClO_2) method to control microorganisms on potatoes during storage was developed. Gaseous ClO_2 was generated by combining an equal amount of impregnated sodium chlorite and activating acids in a sachet without using any solution or equipment. After activation by mixing, the sachet was placed in the application area. The decontamination efficiency of ClO_2 on natural microbiota including total microorganisms, yeasts and molds, and inoculated Pseudo-monas aeruginosa on potatoes was investigated. Different treatments using 2, 3, and 4 g of materials and various time intervals (2.5 and 5 h) to generate 16, 20, 24, 30, 32, and 40 mg/L of ClO_2 were evaluated. The results were effective for natural microbiota, showing over a 5 log CFU/potato reduction with a 4 g treatment after 5 h. For P. aeruginosa, there was almost a 6 log CFU/potato reduction after 5 h of the 4 g treatment. The lowest treatment tested (2 g at 2.5 h) showed reductions of 1.7,1.9, and 2.3 log CFU/potato for total microorganisms, yeasts and molds, and P. aeruginosa, respectively. Gaseous ClO_2 did not affect the overall visual quality of the potato. The residue of ClO_2 decreased to <1 mg/L after 14 days for each treatment, indicating ClO_2 dissipates naturally over time.
机译：开发了一种无工具的气态二氧化氯（ClO_2）方法来控制马铃薯在储存过程中的微生物。在不使用任何溶液或设备的情况下，通过在小袋中混合等量的浸渍亚氯酸钠和活化酸来生成气态ClO_2。通过混合活化后，将小袋放置在施用区域中。研究了ClO_2对包括总微生物，酵母菌和霉菌在内的天然微生物以及马铃薯上接种的铜绿假单胞菌的去污效率。评估了使用2、3和4 g物料以及各种时间间隔（2.5和5 h）产生16、20、24、30、32和40 mg / L ClO_2的不同处理。结果对于天然菌群是有效的，显示在5小时后以4 g处理超过5 log CFU /马铃薯减少。对于铜绿假单胞菌，在4 g处理5小时后，几乎减少了6 log CFU /马铃薯。测试的最低处理量（2.5 h时为2 g）显示总微生物，酵母和霉菌以及铜绿假单胞菌分别降低1.7、1.9和2.3 log CFU /马铃薯。气态ClO_2不会影响马铃薯的整体视觉质量。每次处理14天后，ClO_2的残留量降至<1 mg / L，表明ClO_2随时间自然消散。

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  • 来源
    《Food microbiology》 |2010年第1期|179-184|共6页
  • 作者

    Vivian C.H. Wu; Amanda Rioux;

  • 作者单位

    Department of Food Science and Human Nutrition, The University of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735, USA;

    Department of Food Science and Human Nutrition, The University of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    caseous chlorine dioxide; potatoes; instrument-free;

    机译：干酪二氧化氯;土豆;免仪器;

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