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KMID : 1134820230520060651
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 6 p.651 ~ p.658
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Antimicrobial Activity of Chlorine Dioxide Gas against Cladosporium tenuissimum on Strawberries
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Kim Hoi-Kyung
Kim Eun-Gyeong
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Abstract
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Cladosporium tenuissimum is one of the major spoilage microorganisms causing a decreased shelf life of strawberries. The aim of this study was to apply chlorine dioxide (ClO2) gas to inactivate C. tenuissimum on strawberries. Strawberries inoculated with the organism were treated with ClO2 gas for up to 10 h. ClO2 gas was generated from either 1 mL or 2 mL of ClO2 solution in a sealed container at 12°C or 25°C. The concentration of ClO2 gas peaked at 370∼392 and 732∼844 ppm within 30 min upon deposition of 1 mL and 2 mL of ClO2 solution, respectively, and gradually decreased thereafter. Within 30 min of ClO2 gas treatment, the populations of C. tenuissium on strawberries significantly reduced by 1.89∼2.51 log CFU/sample, regardless of temperature. However, the microbial populations on untreated strawberries (control) showed no significant change at 12°C or 25°C. At the same treatment, more rapid reduction rate in microbial population occurred at 25°C than at 12°C. Mold growth on strawberries was monitored during storage after exposure to the gas. Compared to untreated strawberries, mold growth on the ClO2 gas-treated strawberries was delayed. Our findings provide useful information for the development of antimicrobial applications using ClO2 gas to control microbial spoilage and extend the shelf-life of berries.
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KEYWORD
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Cladosporium tenuissimum, chlorine dioxide, strawberry, antifungal, antimicrobial
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