Chlorine Dioxide (ClO)-Releasing Sachet for Preservation of Cherry Tomatoes.

Chlorine dioxide (ClO) is a powerful sterilizing agent that is widely used to prevent the spoilage of fresh foods during delivery and storage. However, its practical applications are hindered by a short sterilization duration, complex deployment processes, and high treatment costs. To address these challenges, an innovative ClO self-releasing sachet was developed, which was specifically designed for use in retail and wholesale markets. The sachet utilizes polyether block amide (PEBAX) as a hydrophilic polymer to facilitate the dissociation of sodium chlorite (NaClO) and citric acid (CA), which generates ClO. A PEBAX/CA composite film was coated onto kraft paper to construct the sachet. This design extended the ClO release period to over 3 d, with a controllable release rate being achieved by adjusting the concentrations of NaClO and CA. In practical tests, the sachets inhibited fungal growth by >50% over 14 d at 20 °C within a corrugated box. Furthermore, they preserved the quality of the cherry tomatoes for 16 d during storage. These results demonstrate that the newly developed sachet offers an economical and user-friendly solution for fresh-food packaging, effectively preserving product quality.