MAINTAINING THE QUALITY OF STRAWBERRIES BY COMBINED EFFECT OF AQUEOUS CHLORINE DIOXIDE WITH MODIFIED ATMOSPHERE PACKAGING

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dc.authoridAday, Mehmet Seckin/0000-0002-5669-5812
dc.contributor.authorAday, Mehmet Seckin
dc.contributor.authorBuyukcan, Mehmet Burak
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2025-01-27T20:29:12Z
dc.date.available2025-01-27T20:29:12Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study evaluated the efficiency of various concentrations (3, 6 and 9ppm) of ClO2 and modified atmosphere packaging (MAP). Quality criteria of fresh strawberries were analyzed during storage. Highest CO2 and lowest O-2 levels were observed inside the package for the control (without ClO2) group. ClO2 treatments were effective in retaining pH and titratable acidity. After 25 days, ClO2 groups exhibited low conductivity (3.4-3.5 mu S/cm) and high L* values, around 30, compared with the control group. ClO2 was effective in maintaining the stability of anthocyanin. At day 6, the 9ppm group had the highest a* value (30.06). Firmness values were in the range of 280-300g for the ClO2-treated group and around 100g for the control group at the end of storage. Fourier transform near-infrared spectra gave comprehensive information about the water and sugar contents of the strawberries. The overall results indicated that ClO2 treatment and MAP had significant effect on the postharvest quality of fresh strawberries. PRACTICAL APPLICATIONSStrawberries are highly perishable fruits due to high respiration rate, and require protection during storage. The present study demonstrated that combination of various ClO2 concentrations and modified atmosphere packaging technologies is capable of maintaining the shelf life of fresh strawberries and has been suggested as an interesting alternative to traditional sanitizers. Also, Fourier transform near-infrared measurements provided good estimates of the internal quality indices of the fresh strawberries.
dc.description.sponsorshipBAP, COMU [BAP 2010/151]
dc.description.sponsorshipThis study was funded by the BAP, COMU Contract/Grant Number: BAP 2010/151. The authors wish to thank Onder Ayyildiz, PhD, Environmental Engineering Department, for the chlorine dioxide equipment.
dc.identifier.doi10.1111/j.1745-4549.2012.00697.x
dc.identifier.endpage581
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue5
dc.identifier.scopus2-s2.0-84885865143
dc.identifier.scopusqualityQ2
dc.identifier.startpage568
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2012.00697.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22862
dc.identifier.volume37
dc.identifier.wosWOS:000329286100022
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectEscherichia-Coli O157-H7
dc.subjectElectrical-Conductivity
dc.subjectFresh Strawberries
dc.subjectShelf-Life
dc.subjectStorage
dc.subjectFruits
dc.subjectWater
dc.subjectCoatings
dc.subjectLettuce
dc.subjectApples
dc.titleMAINTAINING THE QUALITY OF STRAWBERRIES BY COMBINED EFFECT OF AQUEOUS CHLORINE DIOXIDE WITH MODIFIED ATMOSPHERE PACKAGING
dc.typeArticle

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