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A person wearing a blue apron and white gloves is washing a bunch of fresh tomatoes under running water in a kitchen sink. The tomatoes are submerged in water with bubbles forming around them, and there are more tomatoes and some green leafy vegetables in the background.
FRUITS AND VEGETABLES WASHING

FOOD PROCESSING

CHLORINE DIOXIDE FOR FRUIT DISINFECTION:
A SAFER ALTERNATIVE

The science in disinfection of water  is still a relatively new field for the tree fruit industry, as the widespread use of water disinfectants in this marketplace has only been occurring over the past couple of decades. 

Likewise, the initiation of the use of chlorine in apple and pear dump tanks about 20 years ago resulted in a dramatic reduction in fruit decay. The use of chlorine for tree fruit sanitation started around 30 years back, with Apple washing being the first application of chlorine for fruit sanitation. Science and technology have come a long way since then, and several new products and technologies are available today. 

However, recent research highlights the limitations and harmful effects of chlorine-based disinfection methods.

As science and technology advance, new and safer alternatives like Chlorine Dioxide (ClO2) for fruit sanitation have emerged, offering superior microbial control without compromising fruit quality.

CURRENT FRUIT WASHING TECHNIQUES

  • Fruits are received in a truck in unripe condition, which are then laid in the fruit pickling rooms for the predefined designated period.

  • Pickling room consist of cooling pads through which air is re-circulated to maintain specific temperature and humidity condition to achieve optimum ripening in shortest possible time.

  • Ripe fruits are immersed in dump tank which is laced with 40 to 50 ppm chlorine. The fruits are kept in the dump tank for a period of 1 to 2 minutes, which are then carried forward with the help of conveyor belts for further processing.

However, due to increasing concerns about chlorine residues, pesticide contamination, and microbial resistance, we recommend a safer and more effective alternative – Chlorine Dioxide (ClO2) treatment.

CLICK HERE TO LEARN HOW CHLORINE DIOXIDE CAN IMPROVE YOUR FRUIT SANITATION PROCESS.

WHY USE CHLORINE DIOXIDE FOR FRUIT SANITATION?

CHLORITAB is an advanced fruit disinfection solution, replacing traditional methods that use chlorinated products. 

Benefits of Chloritab:

  1. CHLORITAB can be simply added to the dump tank or hold-up tank used for washing the fruits & vegetables.
  2. It offers oxidizing biocidal properties for enhanced fruit safety.
  3. It eliminates the Insecticide, and fungal and bacterial pesticides on fruits and vegetables. 
Fresh fruits and vegetables, showcasing the need for proper chlorine-based disinfection to ensure safe consumption.

💧 HOW TO USE CHLORITAB?

Simply added CHLORITAB to the dump tank or hold-up tank used for washing the fruits & vegetables, thereby providing a cleaner and safer disinfection process..

💧Recommended ClO2 Doses for Water Disinfection:

  • 1g for 5 litres of water 
  • 5g for 30 litres of water 
  • 10g for 60 litres of water
  • 20g for 90 litres of water 
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