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Research Material
Explore the tabs below to view scholarly journals, articles, and other resources about chlorine dioxide
Water Treatment
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Food Processing & Agriculture
Malka SK, Park MH. Fresh Produce Safety and Quality: Chlorine Dioxide's Role. Front Plant Sci. 2022 Jan 11;12:775629. doi: 10.3389/fpls.2021.775629. PMID: 35087550; PMCID: PMC8787301.
Qin Guo, Xin Lv, Fei Xu, Yuli Zhang, Jide Wang, Honghui Lin, Bin Wu, Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut ‘Hami’ melon fruit, International Journal of Food Science and Technology, Volume 48, Issue 9, September 2013, Pages 1775–1782, https://doi.org/10.1111/ijfs.12149
Guo Q., Wu B., Peng X., Wang J., Li Q., Jin J., et al. (2014). Effects of chlorine dioxide treatment on respiration rate and ethylene synthesis of postharvest tomato fruit.Postharv. Biol. Technol.93 9–14. 10.1016/j.postharvbio.2014.01.013
Chen Z., Zhu C. (2011). Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicinaL.).Postharv. Biol. Technol.61 117–123. 10.1016/j.postharvbio.2011.03.006
Chen Z., Zhu C., Han Z. (2011). Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.).J. Biosci. Bioeng.111 675–681. 10.1016/j.jbiosc.2011.01.010
Chumyam A., Shank L., Uthaibutra J., Saengnil K. (2016). Effects of chlorine dioxide on mitochondrial energy levels and redox status of ‘Daw’ longan pericarp during storage.Postharv. Biol. Technol.116 26–35. 10.1016/j.postharvbio.2016.01.002
Lin X., Chen G., Jin T. Z., Wen M., Wu J., Wen J., et al. (2021). Extension of shelf life of semi-dry longan pulp with gaseous chlorine dioxide generating film.Int. J. Food Microbiol.337:108938. 10.1016/j.ijfoodmicro.2020.108938
Praeger U., Herppich W. B., Hassenberg K. (2018). Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality-A review.Crit. Rev. Food Sci. Nutr.58 318–333. 10.1080/10408398.2016.1169157
Singh S., Maji P. K., Lee Y. S., Gaikwad K. K. (2021). Applications of gaseous chlorine dioxide for antimicrobial food packaging: a review.Environ. Chem. Lett.19 253–270. 10.1007/s10311-020-01085-8
Chen Z., Zhu C., Zhang Y., Niu D., Du J. (2010). Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativaL.).Postharv. Biol. Technol.58 232–238. 10.1016/j.postharvbio.2010.06.004
Chen S., Wang H., Wang R., Fu Q., Zhang W. (2018). Effect of gaseous chlorine dioxide (ClO2) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape.J. Food Proces. Preservat.42:13662. 10.1111/jfpp.13662
Food Processing & Agriculture
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