Enhanced antimicrobial effectiveness of Omija (Schizamdra chinesis Baillon) by ClO<sub>2</sub>(chlorine dioxide) treatment

Lee, Seul; Moon, Hey-Kyung; Lee, Su-Won; Moon, Jae-Nam; Lee, Sun-Ho; Kim, Jong‐Kuk

doi:10.11002/kjfp.2013.20.6.871

Cited by 2 publications

(1 citation statement)

References 13 publications

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“…. 그리고 미국 FDA에서도 이산화염소를 과일 및 채소의 미생물 제어 물질로 승인한 바 있다 (15,16 1) Time: time for the treatment of chlorine dioxide gas.…”

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Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export

Kang¹,

Park²,

Kim³

et al. 2015

Journal of the Korean Society of Food Science and Nutrition

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To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide (ClO2) gas and stored at 8°C, which is the optimal storage temperature, for 30 days. ClO2 gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with ClO2 gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that ClO2 gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.Key words: paprika, postharvest treatment, chlorine dioxide gas, microbiological safety

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“…. 그리고 미국 FDA에서도 이산화염소를 과일 및 채소의 미생물 제어 물질로 승인한 바 있다 (15,16 1) Time: time for the treatment of chlorine dioxide gas.…”

unclassified

Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export

Kang¹,

Park²,

Kim³

et al. 2015

Journal of the Korean Society of Food Science and Nutrition

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Environment-Friendly Control of Cucumber Downy Mildew Using Chlorine Dioxide

Kim¹,

Hahm²,

Kwon³

et al. 2021

Res. Plant Dis

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Pseudoperonospora cubensis (downy mildew) is highly virulent to various Cucurbitaceae crops, including cucumber (Cucumis sativus). We tested chlorine dioxide application in a plastic greenhouse for environmentfriendly control of downy mildew disease. Spraying diluted chlorine dioxide suppressed downy mildew disease with 41.2% control efficacy. Thermal fogging with chlorine dioxide had a high control efficacy of 80.9%, confirming that this approach is useful for environment-friendly downy mildew control. Using thermal fogging to control diseases that are greatly affected by humidity, such as downy mildew, may be more effective compared with conventional dilution spray control methods.

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Enhanced antimicrobial effectiveness of Omija (Schizamdra chinesis Baillon) by ClO₂(chlorine dioxide) treatment

Abstract: The purpose of this study was to investigate antimicrobial effectiveness of Omija (Schizandra chinensis Baillon

Cited by 2 publications

References 13 publications

Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export

Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export

Environment-Friendly Control of Cucumber Downy Mildew Using Chlorine Dioxide

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Enhanced antimicrobial effectiveness of Omija (Schizamdra chinesis Baillon) by ClO2(chlorine dioxide) treatment

Abstract: The purpose of this study was to investigate antimicrobial effectiveness of Omija (Schizandra chinensis Baillon

Cited by 2 publications

References 13 publications

Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export

Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export

Environment-Friendly Control of Cucumber Downy Mildew Using Chlorine Dioxide

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Product

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Enhanced antimicrobial effectiveness of Omija (Schizamdra chinesis Baillon) by ClO₂(chlorine dioxide) treatment