Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Volume 44 Issue 5
Feb.  2023
Turn off MathJax
Article Contents
Abstract
References
TANG Jixing, XU Bin, ZHAO Yaoyao, et al. Effect of Chlorine Dioxide (ClO2) Treatment on the Preservation Effect of Tender Ginger[J]. Science and Technology of Food Industry, 2023, 44(5): 316−321. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030233.
Citation: TANG Jixing, XU Bin, ZHAO Yaoyao, et al. Effect of Chlorine Dioxide (ClO2) Treatment on the Preservation Effect of Tender Ginger[J]. Science and Technology of Food Industry, 2023, 44(5): 316−321. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030233.
shu

Effect of Chlorine Dioxide (ClO2) Treatment on the Preservation Effect of Tender Ginger

  • 1.

    Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

  • 2.

    Research Institute of Agricultural Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China

  • 3.

    School of Food Science, Shenyang Agricultural University, Shenyang 110866, China

  • 4.

    College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

More Information
  • Received Date: March 20, 2022
  • Available Online: December 25, 2022
    Graphical Abstract
    • Abstract
  • The study explored the effect of exogenous chlorine dioxide (ClO2) treatment on retaining freshness of post-harvest fresh ginger. The fresh tender ginger were treated with 80 mg/L ClO2 at room temperature for 10 min, and the rest were soaked in distilled water for 10 min as control, then stored at 4 ℃ for up to 28 days. The results showed that ClO2 treatment suppressed the respiration rate, reduced decay rate, delayed the decrease of soluble solids (TSS) and decreased the content of hydrogen peroxide (H2O2) and malondialdehyde (MDA) during the entire storage time. Compared with the control, ClO2 treatment significantly enhanced the enzymes activities of superoxide dismutase (SOD) and peroxidase (POD). The research indicated that ClO2 maintained the storage quality of fresh tender ginger by promoting the antioxidant capacity.
    • FullText(HTML)
  • loading
    • References (34)
  • [1]
    LÜ J Y, BAI L, HAN X Z, et al. Effects of 1-MCP treatment on sprouting and preservation of ginger rhizomes during storage at room temperature[J]. Food Chemistry,2021,349:129004. doi: 10.1016/j.foodchem.2021.129004
    [2]
    刘继. 仔姜采后保鲜技术及病害防治措施研究[D]. 雅安: 四川农业大学, 2014: 1−9.

    LIU J. Study on preservation technologies and control of pathogens during baby ginger storage period[D]. Ya'an: Sichuan Agricultural University, 2014: 1−9.
    [3]
    游玉明, 汤洁, 张美霞, 等. 外源24-表油菜素内酯调控仔姜活性氧及酚类代谢减轻冷害[J]. 食品科学,2021,42(3):273−280. [YOU Y M, TANG J, ZHANG M X, et al. 24-Epibrassinolide alleviates chilling injury in baby ginger rhizome by regulating active oxygen and phenolic metabolism[J]. Food Science,2021,42(3):273−280.
    [4]
    付云云, 蒋成, 闫小倩, 等. 水杨酸处理对仔姜保鲜效果的影响[J]. 食品与机械,2019,35(4):157−162. [FU Y Y, JIANG C, YAN X Q, et al. Effect of salicylic acid treatment on fresh-keeping of baby gingers[J]. Food & Machinery,2019,35(4):157−162. doi: 10.13652/j.issn.1003-5788.2019.04.029
    [5]
    颜强, 侯颖辉, 陈静忠, 等. 仔姜贮藏与泡制技术研究进展[J]. 保鲜与加工,2021,21(6):127−131. [YAN Q, HOU Y H, CHEN J Z, et al. Research progress on storage and processing technology of young ginger (Zingiber officinale)[J]. Storage and Process,2021,21(6):127−131. doi: 10.3969/j.issn.1009-6221.2021.06.020
    [6]
    张曼, 李喜宏, 李伟丽, 等. 1-MCP对低温胁迫下鲜姜的生理调控效果[J]. 食品科学,2012,33(18):303−306. [ZHANG M, LI X H, LI W L, et al. Effect of 1-methylcyclopropene on physiological regulation of fresh ginger under cold stress[J]. Food Science,2012,33(18):303−306.
    [7]
    MU Y W, FENG Y Q, WEI L J, et al. Combined effects of ultrasound and aqueous chlorine dioxide treatments on nitrate content during storage and postharvest storage quality of spinach (Spinacia oleracea L.)[J]. Food Chemistry,2020,333:127500. doi: 10.1016/j.foodchem.2020.127500
    [8]
    MA Y P, LI P, WATKINS C B, et al. Chlorine dioxide and sodium diacetate treatments in controlled atmospheres retard mold incidence and maintain quality of fresh walnuts during cold storage[J]. Postharvest Biology and Technology,2020,161:111063. doi: 10.1016/j.postharvbio.2019.111063
    [9]
    CHEN Z, ZHU C H. Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.)[J]. Postharvest Biology and Technology,2011,61:117−123. doi: 10.1016/j.postharvbio.2011.03.006
    [10]
    CHUMYAM A, SHANK L, FAIYUE B, et al. Effects of chlorine dioxide fumigation on redox balancing potential of antioxidative ascorbate-glutathione cycle in ‘Daw’ longan fruit during storage[J]. Scientia Horticulturae,2017,222:76−83. doi: 10.1016/j.scienta.2017.05.022
    [11]
    余璐璐, 曹中权, 朱秋杰, 等. 二氧化氯在草莓采后保鲜中的作用[J]. 江苏农业科学,2016,44(4):343−346. [YU L L, CAO Z Q, ZHU Q J, et al. Role of chlorine dioxide in post-harvest preservation of strawberries[J]. Jiangsu Agricultural Sciences,2016,44(4):343−346. doi: 10.15889/j.issn.1002-1302.2016.04.098
    [12]
    张方艳, 朱桂兰, 郭娜, 等. 二氧化氯和羧甲基纤维素联合处理对中华猕猴桃保鲜效果的影响[J]. 食品与发酵工业,2019,45(15):196−201. [ZHANG F Y, ZHU G L, GUO N, et al. Effects of chlorine dioxide and carboxymethyl cellulose on preserving Actinidia chinensis[J]. Food and Fermentation Industries,2019,45(15):196−201. doi: 10.13995/j.cnki.11-1802/ts.019395
    [13]
    孔方南, 李文砚, 罗培四, 等. 二氧化氯对木奶果保鲜效果的影响[J]. 保鲜与加工,2021,21(2):20−27. [KONG F N, LI W Y, LUO P S, et al. Effects of chlorine dioxide treatments on fresh-keeping results of Baccaurea ramiflora Lour. fruits[J]. Storage and Process,2021,21(2):20−27. doi: 10.3969/j.issn.1009-6221.2021.02.004
    [14]
    ZHAO Y T, ZHU X, HOU Y Y, et al. Postharvest nitric oxide treatment delays the senescence of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit during cold storage by regulating reactive oxygen species metabolism[J]. Scientia Horticulturae,2020,261:109009. doi: 10.1016/j.scienta.2019.109009
    [15]
    杜美军, 张鲜桃, 刘震远, 等. 1-MCP与脉冲熏硫联合调控四川仔姜保鲜效果研究[J]. 中国调味品,2021,46(3):7−10. [DU M J, ZHANG X T, LIU Z Y, et al. Research on the effect of 1-MCP and pulse sulfur fumigation on the preservation of Sichuan tender ginger[J]. China Condiment,2021,46(3):7−10. doi: 10.3969/j.issn.1000-9973.2021.03.002
    [16]
    CHEN Y R, GE Y H, ZHAO J R, et al. Postharvest sodium nitroprusside treatment maintains storage quality of apple fruit by regulating sucrose metabolism[J]. Postharvest Biology and Technology,2019,154:115−120. doi: 10.1016/j.postharvbio.2019.04.024
    [17]
    张静, 王淑贞, 杨娟侠. 鲜姜贮藏保鲜技术[J]. 保鲜与加工,2002(6):34. [ZHANG J, WANG S Z, YANG J X. Fresh ginger storage and preservation technology[J]. Storage and Process,2002(6):34. doi: 10.3969/j.issn.1009-6221.2002.06.017
    [18]
    CHEN L L, SHAN W, CAI D L, et al. Postharvest application of glycine betaine ameliorates chilling injury in cold-stored banana fruit by enhancing antioxidant system[J]. Scientia Horticulturae,2021,287:110264. doi: 10.1016/j.scienta.2021.110264
    [19]
    DU H Y, LIU G T, HUA C M, et al. Exogenous melatonin alleviated chilling injury in harvested plum fruit via affecting the levels of polyamines conjugated to plasma membrane[J]. Postharvest Biology and Technology,2021,179:111585. doi: 10.1016/j.postharvbio.2021.111585
    [20]
    YAO M M, GE W Y, ZHOU Q, et al. Exogenous glutathione alleviates chilling injury in postharvest bell pepper by modulating the ascorbate-glutathione (AsA-GSH) cycle[J]. Food Chemistry,2021,352:129458. doi: 10.1016/j.foodchem.2021.129458
    [21]
    MITTLER R. Oxidative stress, antioxidants and stress tolerance[J]. Trends in Plant Science,2002,7(9):405−410. doi: 10.1016/S1360-1385(02)02312-9
    [22]
    徐呈祥, 郑福庆, 马艳萍, 等. 二氧化氯处理对贡柑采后贮藏品质的影响[J]. 食品与发酵工业,2020,46(3):201−206. [XU C X, ZHENG F Q, MA Y P, et al. Effect of chlorine dioxide on the quality of Gonggan mandarin fruits during postharvest storage[J]. Food and Fermentation Industries,2020,46(3):201−206. doi: 10.13995/j.cnki.11-1802/ts.021510
    [23]
    郭芹, 张玉丽, 王吉德, 等. 二氧化氯处理对荔枝采后贮藏品质的影响[J]. 食品科技,2013,38(6):46−50-53. [GUO Q, ZANG Y L, WANG J D, et al. Effect of chlorine dioxide treatment on postharvest quality of litchi fruit[J]. Food Science and Technology,2013,38(6):46−50-53. doi: 10.13684/j.cnki.spkj.2013.06.002
    [24]
    王亚萍, 郭叶, 费学谦. 二氧化氯处理对“徐香”猕猴桃贮藏品质的影响[J]. 西北林学院学报,2014,29(3):151−154. [WANG Y P, GUO Y, FEI X Q, et al. Impact of chlorine dioxide treatment on preservation quality of kiwifruit[J]. Journal of Northwest Forestry University,2014,29(3):151−154. doi: 10.3969/j.issn.1001-7461.2014.03.30
    [25]
    申小静. 气体二氧化氯对鲜枣的杀菌保鲜研究[D]. 太原: 中北大学, 2010.

    SHEN X J. The preservation and sterilization for china jujube by chlorine dioxide gas[D]. Taiyuan: Zhongbei University, 2010.
    [26]
    甄凤元, 乔勇进, 高春霞, 等. 二氧化氯气体处理对杭白菜贮藏品质的影响[J]. 核农学报,2017,31(7):1323−1329. [ZHEN F Y, QIAO Y J, GAO C X, et al. Effect of chlorine dioxide gas on preservation of Hangzhou cabbage[J]. Journal of Nuclear Agricultural Sciences,2017,31(7):1323−1329. doi: 10.11869/j.issn.100-8551.2017.07.1323
    [27]
    ZHANG W L, ZHAO H D, JIANG H T, et al. Multiple 1-MCP treatment more effectively alleviated postharvest nectarine chilling injury than conventional one-time 1-MCP treatment by regulating ROS and energy metabolism[J]. Food Chemistry,2020,330:127256. doi: 10.1016/j.foodchem.2020.127256
    [28]
    HUANG H, GUO L F, WANG L, et al. 1-Methylcyclopropene (1-MCP) slows ripening of kiwifruit and affects energy status, membrane fatty acid contents and cell membrane integrity[J]. Postharvest Biology and Technology,2019,156:110941. doi: 10.1016/j.postharvbio.2019.110941
    [29]
    赵治兵, 刘永玲, 李莹, 等. 二氧化氯浓度对翠红李贮藏品质的影响[J]. 食品与机械,2021,37(8):153−157. [ZHAO Z B, LIU Y L, LI Y, et al. Effect of chlorine dioxide concentration on storage quality of Cuihong pium[J]. Food & Machinery,2021,37(8):153−157. doi: 10.13652/j.issn.1003-5788.2021.08.026
    [30]
    ZHANG Z, XU J, CHEN Y, et al. Nitric oxide treatment maintains postharvest quality of table grapes by mitigation of oxidative damage[J]. Postharvest Biology and Technology,2019,152:9−18. doi: 10.1016/j.postharvbio.2019.01.015
    [31]
    GAO H, LU Z M, YANG Y, et al. Melatonin treatment reduces chilling injury in peach fruit through its regulation of membrane fatty acid contents and phenolic metabolism[J]. Food Chemistry,2018,245:659−666. doi: 10.1016/j.foodchem.2017.10.008
    [32]
    RABIEI V, KAKAVAND F, ZAARE-NAHANDI F, et al. Nitric oxide and γ-aminobutyric acid treatments delay senescence of cornelian cherry fruits during postharvest cold storage by enhancing antioxidant system activity[J]. Scientia Horticulturae,2019,243:268−273. doi: 10.1016/j.scienta.2018.08.034
    [33]
    HUAN C, AN X J, YU M L, et al. Effect of combined heat and 1-MCP treatment on the quality and antioxidant level of peach fruit during storage[J]. Postharvest Biology and Technology,2018,145:193−202. doi: 10.1016/j.postharvbio.2018.07.013
    [34]
    WU B, GUO Q, LI Q P, et al. Impact of postharvest nitric oxide treatment on antioxidant enzymes and related genes in banana fruit in response to chilling tolerance[J]. Postharvest Biology and Technology,2014,92:157−163. doi: 10.1016/j.postharvbio.2014.01.017
    • Related Articles
  • Supplements (0)

Catalog

    Get Citation
    PDF
    XML

    Article Metrics

    Article views (197) PDF downloads (16) Cited by()
    Address：No. 70, Shazikou Road, Yongding gate, BeijingPostcode：100101
    Tel：010-87244116 87244117Fax :010-87287944
    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return
    米兰体育-米兰体育（中国） | 华体会登陆入口-华体会（中国） | 开云手机入口官网-开云(中国)-开云(中国) | mk体育(MKsports集团)股份公司 | 开云手机入口官网-开云(中国) | 华体买球-华体买球-中国 | mk体育(MKsports集团)股份公司 | 开云官方网页版-开云（中国） | MK体育网页版登录入口-MK(中国) |