농산물의 미생물학적 안전성에 대한 요구가 증대되면서 미생물에 의한 농산물의 오염 및 균의 발생을 최소화하기 위해 이산화염소() 가스를 이용한 포도저장 실험을 수행하였다. 실험 결과 중량감소율은 상온, 저온저장 모두 20 ppm+Ny/PE/L-LDPE 처리구가 가장 적었고 가용성 고형물 함량은 상온, 저온저장 모두 무처리구가 다른 포장구에 비해 높은 값을 나타내었으며 20 ppm+Ny/PE/L-LDPE 처리구는 감소했다. 적정산도 값은 상온, 저온

This study was conducted to determine if chlorine dioxide () gas might minimize microbial contamination of fresh produce. After exposing grapes to 20 ppm or 40 ppm of chlorine dioxide gas in a closed container, grapes treated with 20 ppm were packaged in Ny/PE/L-LDPE pouches, stapes treated with 40 ppm were placed in an empty corrugated box, and untreated control grapes were placed in a box with a sachet containing gas adsorbed to silica gel (a silica gel pad). The free volume of the sachet material allowed the release of gas into the headspace of packages containing fresh grapes. Control fruit not exposed to , was placed in a box and stored at either or . Fruit in Ny/PE/L-LDPE film treated with 20 ppm lost almost no weight during storage at either or . Such fruit had a lower soluble solid content than did other fruit samples. Titratable acidity tended to fall rapidly during storage at either or . Anthocyanin content of grapes decreased over 21 days at but increased over 10 weeks at . The total microbial count of grapes treated with gas and silica gel pads were lower than controls at . Fruit treated with 20 ppm and packaged in Ny/PE/L-LDPE pouches had lower microbial counts than other fruit samples when stored at . The silica gel pad did not significantly improve total microbial count (compared to untreated control samples) at . This result may be attributed to a higher rate of diffusion of gas at room temperature.

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