Abstract There have been numerous reports on the effectiveness of gaseous chlorine dioxide (gClO2) in inactivating various human pathogens associated with fresh produce. However, studies dealing with both microbial reduction and impact on quality and nutrients of tomatoes are scarce. In the present study, gaseous chlorine dioxide was evaluated for its effectiveness on populations of Salmonella and native microorganisms on grape tomatoes, and impacts on sensory and nutritional quality. Grape tomatoes, dip inoculated with a cocktail of Salmonella enterica serovar Typhimurium, were treated with three different levels of gClO2 generated by sachets containing sodium chlorite and reducing acids for up to 5 h in 20-L chambers. For the quality study, non-inoculated fruits were treated similarly with the gClO2, and stored for 21 d at 10 °C. Sensory and nutritional quality, and native microflora were measured at 1, 7, 14 and 21 d of storage. Headspace gClO2 concentrations and humidity in the chambers were measured during the treatments. Concentrations of gClO2 in the chamber were relatively stable during the 2.5 and 5 h treatment times. Gaseous ClO2 at 1.9 mg/L for 5 h and 4.3 mg/L for 2.5 and 5 h reduced Salmonella populations from 5.4 log CFU/fruit to a non-detectable level (detection limit 1.70 log CFU/fruit). However, populations of native microflora were not consistently affected by the gClO2 treatments. Furthermore, the treatments did not have any significant effect on appearance, off-odor, firmness, color, or lycopene, and vitamin C contents of grape tomatoes during the 21-d storage. Overall, gClO2 treatments that achieved more than 4 log reductions of Salmonella did not significantly (P > 0.05) affect sensory or nutritional quality of grape tomatoes.

中文翻译：

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气态二氧化氯保持了葡萄番茄的感官和营养品质，并减少了鼠伤寒沙门氏菌的数量

摘要 有许多关于气态二氧化氯 (gClO2) 在灭活与新鲜农产品相关的各种人类病原体方面的有效性的报告。然而，关于微生物减少和对西红柿质量和营养影响的研究很少。在本研究中，评估了气态二氧化氯对沙门氏菌和葡萄番茄本地微生物种群的有效性，以及对感官和营养质量的影响。葡萄番茄，用鼠伤寒沙门氏菌血清型混合物浸渍接种，用三种不同水平的 gClO2 处理，这些 gClO2 由含有亚氯酸钠和还原酸的小袋在 20 升小室中产生，最多 5 小时。对于质量研究，未接种的水果用 gClO2 进行类似处理，并在 10 °C 下储存 21 天。在储存 1、7、14 和 21 天时测量感官和营养质量以及本地微生物区系。在处理期间测量腔室中的顶空 gClO2 浓度和湿度。在 2.5 和 5 小时的处理时间内，腔室中的 gClO2 浓度相对稳定。气态二氧化氯 1.9 mg/L 5 小时和 4.3 mg/L 2.5 和 5 小时将沙门氏菌种群从 5.4 log CFU/水果减少到不可检测的水平（检测限 1.70 log CFU/水果）。然而，本地微生物群落并未始终受到 gClO2 处理的影响。此外，在 21 天的储存期间，这些处理对葡萄番茄的外观、异味、硬度、颜色或番茄红素和维生素 C 含量没有任何显着影响。全面的，