• Cao Đình Dũng Potato, Vegetable and Flower Research Center, Institute of Agricultural Science for Sounthern Vietnam, Viet Nam
  • Nguyễn Xuân Hiểu Potato, Vegetable and Flower Research Center, Institute of Agricultural Science for Sounthern Vietnam, Viet Nam
  • Trương Văn Đức Potato, Vegetable and Flower Research Center, Institute of Agricultural Science for Sounthern Vietnam, Viet Nam
  • Lê Dũng The Faculty of Agriculture and Forestry, Dalat University, Viet Nam
  • Hà Bích Ngọc The Faculty of Agriculture and Forestry, Dalat University, Viet Nam
  • Peter De Steur East Flanders Province, Belgium
  • Lê Ngọc Lan Vietnam Academy of Agricultural Sciences, Viet Nam
  • Nguyễn Thùy Quý Tú Lamdong Agricultural and Rural Development Department, Viet Nam




ClO2, Cold storage, Diox Forte, Grapes, Room temperature, Tomatoes


This paper reports a study of the effect of disinfection solution Diox Forte (chlorine dioxide - ClO2) at 0, 10, 20, 40, 80 and 160 ppm on the shelflife of grapes and tomatoes at room temperature and cold store (5oC). The shelflives of grapes and tomatoes were significantly increased when treated with Diox Forte at 40 ppm for grapes and 10 – 20 ppm for tomatoes. The shelflife of grapes treated with Diox Forte at 40 ppm at room temperature and cold store (5oC) was increased for up to 17 days and 22 days, respectively. Meanwhile, the shelflife of tomato cultivars ‘Rista’ and ‘Triatlon’treated with Diox Forte at 40 ppm was significantly increased by 45 days and 29 days, respectively, compared to those of untreated tomatoes; the shelflife of cultivar ‘Octavio’ treated with Diox Forte at 10 ppm reached a maximum at 46 days, compared to untreated tomatoes; and cultivar ‘Olivade’ did not response to Diox Forte solutions. In the absence of Diox Forte, the shelflife of cultivar ‘Octavio’ was the highest with 40 days, followed by ‘Olivade’ (31 days) and ‘Triatlon’ (25 days) as compared to cultivar ‘Rista’ (24 days).


Download data is not yet available.


Alvarez, M. E., & O’Brien, R. T. (1982). Mechanisms of inactivation of poliovirus by chlorine dioxide and iodine. Applied and Environmental Microbiology, 44, 1064-1071.

ATSDR (Agency for toxic substances and disease registry). Chorine dioxide and chlorite. Retrieved from http://www.atsdr.cdc.gov/tfacts160.html.

Berg, J. D., Roberts, P. V., & Matin, A. (1986). Effect of chlorine dioxide on selected membrane functions of Escherichia coli. Journal of Applied Bacteriology, 60, 213-220.

Bernarde, M. A., Snow, W. B., Olivieri, V. P., & Davidson, B. (1967). Kinetics and mechanism of bacterial disinfection by chlorine dioxide. Applied Microbiology, 15, 257-265.

Beuchat, L. (1998). Surface decontamination of fruits and vegetables eaten raw: A review. International Journal of Food Microbiology, 121, 74-83.

Cantos, E., Espín J. C., Tomás-Barberán, F. A. (2002). Varietal differences among polyphenol profiles of seven table grape cultivars studied by LC-DADMS-MS. J Agric Food Chem, 50, 1-6.

Clinton S. K. (1998). Lycopene: Chemistry, biology, and implications for human health and disease. Nutr Rev, 56, 35-51.

Dung, C. D., Kevin, S., & Singh, Z. (2013). Factors Controlling Vase Life of Waxflowers (Chamelaucium Desf. Varieties and Hybrids). Master thesis, Curtin University, Western Australia.

Dung, C. D., Kevin, S., Singh, Z. (2016). Factors affecting variation in the vase life response of waxflower cultivars (Myrtaceae: Chamelaucium Desf. and Verticordia spp. Desf.) tested under various vase solutions. Folia Horticulturae, 28(1), 41-50.

Gómez-López , V. M., Rajkovic, A., Ragaert, P., Smigic, N., & Devlieghere, F.. (2009). Chlorine dioxide for minimally processed produce preservation: A review. Trends in Food Science & Technology, 20, 17-26.

Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., & Meybeck, A. (2011). Global food losses and waste: extent, causes and prevention. FAO, Rome, Italy.

Kader, A. A., & Rolle, R. S. (2004). The role of post-harvest management in assuring the quality and safety of horticultural produce. Rome, Italy: FAO.

Han, Y., Floros, J. D., Linton, R. H., Nielsen, S. S., & Nelson, P. E. (2001). Response surface modelling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas. Journal of Food Protection, 64, 1128-1133.

Han, Y., Linton, R. H., Nielsen, S. S., & Nelson, P. E. (2000). Inactivation of Escherichia coli O157:H7 on surface-uninjured and –injured green bell pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy. Food Microbiology, 17, 643-655.

Huang, T. S., Xu, C., Walker, K., West, P., Zhang, S., & Weese, J. (2006). Decontamination efficacy of combined chlorine dioxide and ultrasonication on apples and lettuce. Journal of Food Science, 71, 134-139.

Jin, H. H., & Lee, S. Y. (2007). Combined effect of aqueous chlorine dioxide and modified atmosphere packaging on inhibiting Salmonella Typhimurium and Listeria monocytogenes in mungbean sprouts. Journal of Food Science, 72, 441- 445.

Kader, A. A. (2005). Increasing food availability by reducing postharvest losses of fresh produce. Acta Hort, 682, 2169-2176.

Kim, H., Ryu, J. H., & Beuchat, L. R. (2006). Survival of Enterobacter sakazakii on fresh produce as affected by temperature, and effectiveness of sanitizers for its elimination. International Journal of Food Microbiology, 111, 134-143.

Lee, S. Y., Costello, M., & Kang, D. H. (2004). Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves. Journal of Food Protection, 67, 1371-1376.

Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R., & Searchinger, T. (2013). Reducing food loss and waste. World Resources Institute Working Paper.

Liu, R. H. (2003). Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. The American journal of clinical nutrition, 78(3), 517-520.

Pao, S., Kelsey, D. F., Khalid, M. F., & Ettinger, M. R. (2007). Using aqueous chlorine dioxide to prevent contamination of tomatoes with Salmonella enterica and Erwinia carotovora during fruit washing. Journal of Food Protection, 70, 629-634.

Peta, M. E., Lindsay, D., Bro¨ zel, V. S., & von Holy, A. (2003). Susceptibility of food spoilage Bacillus species to chlorine dioxide and other sanitizers. South African Journal of Science, 99, 375-380.

Reid, A., & Seaton, K. (2001). Storage conditions for ornamental crops. Retrieved from http://www.agric.wa.gov.au/objtwr/imported_assets/content/hort/flor/cp/fn071_2001.pdf.

Sesso, H. D., Liu S, Gaziano J. M., & Buring J. E. (2003). Dietary lycopene, tomato based food products and cardiovascular disease in women. J. Nutr, 133, 36-41.

Singh, N., Singh, R. K., Bhunia, A. K., & Stroshine, R. L. (2002a). Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce. Food Microbiology, 19, 183-193.

Singh, N., Singh, R. K., Bhunia, A. K., & Stroshine, R. L. (2002b). Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebensmittel-Wissenschaft und-Technologie, 35, 720-729.

Sy, K. V., McWatters, K. H., & Beuchat, L. R. (2005). Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts and molds on blueberries, strawberries, and raspberries. Journal of Food Protection, 68, 1165-1175.

Tzanavaras, P. D., Themelis, D. G., & Kika, F. S. (2007). Review of analytical methods for the determination of chlorine dioxide. Central European Journal of Chemistry, 5, 1-12.

Welch, A., MacGregor, A., Jennings, A., Fairweather-Tait, S., Spector, T., Cassidy, A. (2012). Habitual flavonoid intakes are positively associated with bone mineral density in women. J Bone Miner Res, 27, 2-8.

Willett, W. C. (1995). Diet, nutrition, and avoidable cancer. Environmental health perspectives, 103(8), 165-170.

Xu, Y., Simon, J. E., Welch, C., Wightman, J. D., Ferruzzi, M. G., Ho, L., Pasinetti, G. M., & Wu, Q. (2011). Survey of polyphenol constituents in grapes and grape derived products. J Agric Food Chem, 59, 86-93.

Wu, V. C. H., & Kim, B. (2007). Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeast and molds blueberries. Food Microbiology, 24, 794-800.

Yin, J., Winzenberg, T., Quinn S., Giles G., & Jones, G, (2011). Beverage-specific alcohol intake and bone loss in older men and women: a longitudinal study. Eur J Clin Nutr, 65, 526-532.

Young, S. B., & Setlow, P. (2003). Mechanisms of killing of Bacillus subtilis spores by hypochlorite and chlorine dioxide. Journal of Applied Microbiology, 95, 54-67.

Zhao, Y., Li, P., Huang, K., Wang, Y., Hu, H. and Sun, Y. (2013). Control of postharvest soft rot caused by Erwinia carotovora of vegetables by a strain of Bacillus amyloliquefaciens and its potential modes of action. World J Microbiol Biotechnol, 29, 411-420

Zhang, S., & Farber, J. M. (1996). The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables. Food Microbiology, 13, 311-321.




Volume and Issues


Natural Sciences and Technology

How to Cite

Dũng, C. Đình, Hiểu, N. X., Đức, T. V., Dũng, L., Ngọc, H. B., Steur, P. D., Lan, L. N., & Tú, N. T. Q. (2016). EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES. Dalat University Journal of Science, 6(3), 324-337. https://doi.org/10.37569/DalatUniversity.6.3.77(2016)