During harvesting, potatoes may become injured and susceptible to microorganisms. When in storage, bacteria and fungi that were potentially introduced during harvesting may contaminate potatoes.
The objective of the study was to develop a novel, simple gaseous chlorine dioxide (CO2)method that could effectively control microorganisms on potatoes during storage. Gaseous ClO2 was generated by combining an equal amount of impregnates of sodium chloride and activating acids in a sachet without any solution or equipment. After activation, the sachet was placed in the application area. Decontamination efficiency of ClO2 on natural microbiota including total bacteria, yeasts and molds, and inoculated Pseudomonas aeruginosa on potatoes was investigated. Different treatment using 2, 3, 4g of materials and various time intervals (2.5 and 5hr) to generate 16, 20, 24, 30, 32, and 40mg/l of ClO2 was used