A packaging system using gaseous chlorine dioxide generating film (CDGF) in a sealed container was developed to extend the shelf life of semi-dry longan pulp (moisture content 38.8 wt%; a_w0.8). The antimicrobial properties, formation of chloroxyanion residues and effects of CDGF on the quality of semi-dry longan pulp were investigated. CDGF was triggered by the moisture vapor from semi-dry longan pulp in the sealed container and released gaseous ClO₂ into the headspace of the container. The antifungal test showed that CDGF significantly inactivated artificially inoculated molds in semi-dry longan pulp and achieved reductions of over 3 log CFU/g after 28 days storage at room temperature (25 °C). CDGF reduced total aerobic bacterial populations by over 6.4 log CFU/g and maintained these population levels at around 2.0 log CFU/g throughout the 180-day storage period at room temperature. The residual concentrations of chloride, chlorate and perchlorate in longan pulp increased and then decreased during the 180-day storage. Residual chloride levels were maintained at 1.5 mg/g after Day 120 and residual chlorate and perchlorate levels were not detected after Day 120 and Day 180, respectively, in CDGF-treated samples. CDGF treatments reduced total polyphenol content but didn't have any significant impact on the levels of polysaccharides in samples. There were no significant differences between CDGF-treated and control samples in color changes during storage. The content of 5-hydroymethylfurfural (5-HMF) in both samples increased during storage, suggesting that the Maillard reaction occurred. This study demonstrated an effective approach to develop a new antimicrobial packaging system for semi-dry longan pulp.

开发了在密闭容器中使用气态二氧化氯发生膜（CDGF）的包装系统，以延长半干龙眼果肉（水分含量38.8 wt％；_{w =} 0.8）的货架期。研究了半干龙眼纸浆的抗菌性能，氯氰根残留物的形成以及CDGF的影响。CDGF由密封容器中的半干龙眼果肉中的水分蒸气触发，并释放出气态ClO ₂进入容器的顶部空间。抗真菌试验表明，CDGF在室温（25°C）下储存28天后，可以显着灭活半干龙眼果肉中的人工接种霉菌，并降低3 log CFU / g以上。在室温下180天的整个存储期间，CDGF减少了总需氧细菌种群6.4 log CFU / g以上，并将这些种群水平维持在约2.0 log CFU / g。在180天的储存过程中，龙眼肉中残留的氯化物，氯酸盐和高氯酸盐浓度升高然后降低。在第120天后，CDGF处理的样品中残留的氯含量保持在1.5 mg / g，在第120天和第180天后分别未检测到残留的氯酸盐和高氯酸盐。CDGF处理降低了总多酚含量，但没有 对样品中多糖的含量没有任何重大影响。在储存过程中，经CDGF处理的样品与对照样品之间的颜色变化无显着差异。两个样品中5-羟甲基糠醛（5-HMF）的含量在储存过程中均增加，表明发生了美拉德反应。这项研究证明了开发一种用于半干龙眼肉的新型抗菌包装系统的有效方法。