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. | DALAT UNIVERSITY JOURNAL OF SCIENCE Volume 6, Issue 3, 2016 324–337 324 EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES Cao Dinh Dunga*, Nguyen Xuan Hieua, Truong Van Duca, Le Dungb, Ha Bich Ngocb, Peter De Steurc, Le Ngoc Land, Nguyen Thuy Quy Tue a Potato, Vegetable and Flower Research Center, Institute of Agricultural Science for Sounthern Vietnam, Ho Chi Minh City, Vietnam b The Faculty of Agriculture and Forestry, Dalat University, Lamdong, Vietnam c East Flanders province, Belgium d Vietnam Academy of Agricultural Sciences, Hanoi, Vietnam e Lamdong Agricultural and Rural Development Department, Lamdong, Vietnam Article history Received: May 14th, 2016 Received in revised form (1st): July 22nd, 2016 | Received in revised form (2nd): August 09th, 2016 Accepted: August 28th, 2016 Abstract 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 .
