Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)

Abstract: Effects of aqueous chlorine dioxide (ClO2) treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.) were investigated. Mulberry fruit were immersed into 20, 60, and 80mg/l ClO2 solutions for 5, 10, and 15min, respectively. Mulberries were then rinsed with potable tap water for 1min and stored at −1°C for 14d. ClO2 treatment was effective in retention of flavonoid, ascorbic acid, reducing sugar, and titratable acid. ClO2 concentration and treatment time were significant factors affecting ClO2 treatment. The shelf-life of the samples treated by 60mg/l ClO2 for 15min was extended to 14 d compared to 8 d for the control. No ClO2, ClO2 −, or ClO3 − residues were detected in samples treated by 60mg/l ClO2 for 15min. These results indicated that ClO2 treatment was a promising approach to preserve mulberry fruit with no significant risks of chemical residues. [Copyright &y& Elsevier]