Foodborne illness and spoilage losses caused by microbial contamination or colonization are still major postharvest issues of horticultural produce. Simple treatments (such as washing and precooling) can only reduce microorganisms on the surface of produce and slow their growth. Chlorine dioxide (ClO) that has been widely used in postharvest handling of fresh produce is a superior antimicrobial and preservative due to its broad-spectrum, efficient, green, and safe. However, the specific antimicrobial mechanisms and impacts on fresh produce need to be further elucidated. This paper reviews action mechanism of ClO based on its selective oxidation capacity, action sites, and intracellular interactions, particularly the antimicrobial effect and mechanism on different bacteria and fungi. Its antimicrobial effect is closely related to its action form (gaseous and aqueous), microbial species, treatment concentration and time. ClO first contacts the cell membrane wall, and then subsequently enters the cell to affect the internal components of the cell. Different biomolecules have different sensitivities to ClO, both in vitro and in cells. We present some of the additional advantages that ClO shows in its postharvest application. For instance, ClO is able to stimulate plant innate immunity, preserve the quality characteristics of the commodity, remove hazardous factors, and as a potential controlled release agent in antimicrobial packaging. Overall, this study could provide useful information and new insights into the rational application of ClO for microbial safety.

中文翻译：

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二氧化氯的抗菌机制及其对园艺产品采后管理的影响：综述

由微生物污染或定植引起的食源性疾病和腐败损失仍然是园艺产品采后的主要问题。简单的处理（如清洗和预冷）只能减少农产品表面的微生物并减缓其生长。二氧化氯（ClO）具有广谱、高效、绿色、安全等优点，是一种优良的抗菌防腐剂，广泛应用于生鲜农产品的采后处理。然而，具体的抗菌机制和对新鲜农产品的影响需要进一步阐明。本文从二氧化氯的选择性氧化能力、作用位点和细胞内相互作用等方面综述了二氧化氯的作用机制，特别是对不同细菌和真菌的抗菌作用和机制。其抗菌效果与其作用形式（气态和水态）、微生物种类、处理浓度和时间密切相关。 ClO首先接触细胞膜壁，随后进入细胞影响细胞内部成分。在体外和细胞内，不同的生物分子对 ClO 具有不同的敏感性。我们介绍了 ClO 在采后应用中表现出的一些额外优势。例如，二氧化氯能够刺激植物先天免疫，保持商品的质量特性，消除有害因素，并作为抗菌包装中潜在的控释剂。总的来说，这项研究可以为二氧化氯在微生物安全方面的合理应用提供有用的信息和新的见解。