Prevention of Potato Spoilage During Storage by Chlorine Dioxide

Acidified Oxine (AO) is a mixture of chlorite and chlorine dioxide. At 7.8 ppm available chlorine dioxide (ACD) for 10 min, it reduced 7.4 log CFU/mL of Erwinia carotovora, a potato pathogen, in phosphate buffer. Exposing potatoes to air purged through AO solutions proportionally reduced inoculated E. carotovora. A 40% reduction of spoilage was achieved by exposing to AO of 100 ppm ACD under an accelerated test. AO was demonstrated to be potentially effective in preventing potato spoilage without any significant risks of chemical residual or change of skin color.