Articles
TECHNOLOGICAL BREAKTHROUGH IN POSTHARVEST SANITATION TREATMENT WITH THE IODINE BASED ISAN PROCESS
Article number
687_15
Pages
131 – 138
Language
English
Abstract
Commercial usage of a range of available sanitisers presents a considerable
challenge, since accurately maintaining correct levels is very difficult.
Further, there is
increased consumer concern about undesirable byproducts from sanitizers, specifically
the carcinogenic trihalomethanes (THM), especially produced by chlorine treatments.
New delivery, control and recycling technologies have been developed and
incorporated into a new iodine delivery system called Isan. Control of pH, so
essential with chlorine, is not required for iodine dips with pHs below 8.5. Continual
removal of sanitiser breakdown products during operation, dramatically further
reduces any accumulation of undesirable breakdown products and improves dip
effectiveness and accuracy of control.
Iodine as a sanitizer together with other features
of the system means that it is much more tolerant of dirt and organic matter
contamination than chlorine.
When used as a general produce sanitiser at levels up to
30ppm, iodine applied in the Isan unit is very effective, with levels even below 15
ppm giving a log reduction in surface microflora of 1.5 (i.e. apples, nectarines,
peaches, tomatoes). This log reduction is better than, or at least comparable with other
reported sanitisers, such as chlorine or peroxide, used at much higher levels.
The
combination of heat and iodine together proved to be considerably more effective than
either iodine or heat alone.
This means that this combination could be a potentially
safe organic treatment alternative to treatment of fruits and vegetables with postharvest
fungicides.
Increasing iodine concentrations above 30 ppm is also possible for
select crop/ disease combinations.
challenge, since accurately maintaining correct levels is very difficult.
Further, there is
increased consumer concern about undesirable byproducts from sanitizers, specifically
the carcinogenic trihalomethanes (THM), especially produced by chlorine treatments.
New delivery, control and recycling technologies have been developed and
incorporated into a new iodine delivery system called Isan. Control of pH, so
essential with chlorine, is not required for iodine dips with pHs below 8.5. Continual
removal of sanitiser breakdown products during operation, dramatically further
reduces any accumulation of undesirable breakdown products and improves dip
effectiveness and accuracy of control.
Iodine as a sanitizer together with other features
of the system means that it is much more tolerant of dirt and organic matter
contamination than chlorine.
When used as a general produce sanitiser at levels up to
30ppm, iodine applied in the Isan unit is very effective, with levels even below 15
ppm giving a log reduction in surface microflora of 1.5 (i.e. apples, nectarines,
peaches, tomatoes). This log reduction is better than, or at least comparable with other
reported sanitisers, such as chlorine or peroxide, used at much higher levels.
The
combination of heat and iodine together proved to be considerably more effective than
either iodine or heat alone.
This means that this combination could be a potentially
safe organic treatment alternative to treatment of fruits and vegetables with postharvest
fungicides.
Increasing iodine concentrations above 30 ppm is also possible for
select crop/ disease combinations.
Authors
P. Klein, S.C. Morris
Keywords
chlorine, dirt, organic matter, microflora, fruit, vegetable
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