Preparation of Solid Chlorine Dioxide Slow-release Preservative and Its Preservation Effect on Fresh-cut Broccoli

Abstract

In order to develop a high stability slow-release solid chlorine dioxide preservative for fresh-cut broccoli preservation, sodium chlorite was used as the main material, tartaric acid was used as activator, sodium carboxymethyl cellulose, polyacrylamide and sodium bicarbonate were used as slow-release agents, sodium chloride and calcium chloride were used as stabilizers. And the formula of preservative were optimized by single factors combined with orthogonal test. The results showed that the optimal mass ratio of chlorine dioxide slow-release preservative was sodium chlorite:tartaric acid:sodium bicarbonate:sodium chloride:calcium chloride:sodium carboxymethyl cellulose:polyacrylamide=2:3:1:1:0.6:2.5:0.4, and the slow-release time of chlorine dioxide gas was up to 15 d. The preservative effectively delayed the yellowing of fresh-cut broccoli, maintained higher hardness, soluble solids and chlorophyll content, significantly (P<0.05) reduced weight loss rate, thereby maintaining good storage quality of fresh-cut broccoli and extending its shelf life.

Keywords

• chlorine dioxide
• slow release
• preservative
• fresh-cut
• broccoli