Vol 127 (2014): Proceedings of the Florida State Horticultural Society
Handling & Processing

The effect of chlorine dioxide and chitosan/essential oil coatings on the safety and quality of fresh blueberries

Xiuxiu Sun
WSU/USDA
Kequan Zhou
WSU
Jan Narciso
USDA-ARS
Christopher Ference
USDA-ARS
Jinhe Bai
USDA-ARS
2014 Proceedings Florida State Horticultural Society Volume 127
Published March 15, 2018

Abstract

Blueberries are high-value fruit having strong antioxidant capacity and health-promoting benefits. Controlled-release of ClO2 pads and chitosan coating incorporated with 0.5% of carvacrol (CAR) or trans-cinnamaldehyde (ECIN) were applied to fresh blueberries to preserve their quality and ensure microbial safety during postharvest storage. Fruit firmness and microbial populations were monitored during storage. There were approximately a 2 log reduction in the population of bacteria and yeasts/molds in the blueberries after eight days of storage at 10 °C when comparing any of treated fruit with the control. Controlled-release ClO2 pads and chitosan coating incorporated with 0.5% of CAR or ECIN also maintained the firmness of blueberries. Our results suggest that controlled-release ClO2 and chitosanessential oil coatings are effective in extending the shelf life of fresh blueberries