Optimizing chlorine dioxide treatment for enhanced post-harvest storage quality of Toona Sinensis
Rui Zeng,
Yunhong Gao,
Mingmin Zheng,
Min Lai,
Yishi JiGu,
Jiayu Chen,
Yun Pei,
Muhammad Umer Farooq,
Khalid Mashay Al-Anazi,
Mohammad Abul Farah
Affiliations
Rui Zeng
Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan, China
Yunhong Gao
Sichuan Yizhong Agricultural Development Company, Chengdu, Sichuan, China
Mingmin Zheng
Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan, China
Min Lai
College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, China
Yishi JiGu
College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, China
Jiayu Chen
College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, China
Yun Pei
College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, China
Muhammad Umer Farooq
Wheat Research Institute, Agriculture Department, Ayub Agricultural Research Institute, Faisalabad, Punjab, Pakistan
Khalid Mashay Al-Anazi
Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
Mohammad Abul Farah
Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
This study investigated the impact of chlorine dioxide (ClO2) treatment on the storage quality of Toona sinensis after harvesting. Toona sinensis samples treated with different concentrations (0.2, 0.4, 0.8, 1.6 mg/L) of chlorine dioxide and stored at (4 ± 1) °C, with sampling test every 2nd day. The changes in sensory, nutritional, and chlorine dioxide residues of T. sinensis were checked regularly. Results revealed that moderate (0.4~0.8 mg/L) chlorine dioxide concentrations maintained sensory quality, inhibited T. sinensis weight loss, slowed flavonoid and vitamin C content depletion, reduced nitrite content, and enhanced superoxide dismutase activity. The chlorine dioxide resides in T. sinensis were below the national standards (<2.0 mg/kg; GB 5009.244-2016). Overall, 0.4~0.8 mg/L chlorine dioxide treatment showed optimal effects on T. sinensis, providing a scientific basis for extended storage and preservation of T. sinensis.
