Microbiostatic effect of indoor air quality management with low-concentration gaseous chlorine dioxide on fungal growth

IF 1.1 Q4 METEOROLOGY & ATMOSPHERIC SCIENCES

Asian Journal of Atmospheric Environment Pub Date : 2024-12-19 DOI:10.1007/s44273-024-00047-8

Ryosuke Mitani, Hiroko Yamanaka, Yo Ishigaki, Daisuke Nakayama, Mitsuharu Sakamoto, Chihiro Watanabe, Tatsuhiro Mori, Tomoaki Okuda

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Abstract

Biological contamination of fresh produce by fungi in storage is becoming a serious problem. Gaseous chlorine dioxide (ClO₂) has been used to prevent fungal growth on fresh produce; however, the specific effects of gaseous ClO₂ at concentrations low enough to be safe for the human body on fungal growth remain unknown. Therefore, in this study, we aimed to investigate the effect of low-concentration gaseous ClO₂ on fungal growth in sweet potatoes over 1 month. Here, a mechanochemical reaction involving the collision of two types of powders was used to produce low concentrations of gaseous ClO₂. The experiment was conducted in a container and chlorine dioxide gas was diffused by a circulator to verify its microbiostatic effect in a large space. A clear microbiostatic effect was observed in potatoes without skin when exposed to low-concentration ClO₂ for 3 days. Notably, low concentrations (< 1.0 ppm) of ClO₂ reduced Rhizopus stolonifer growth in sweet potatoes with skin over 1 month. Therefore, low concentrations of gaseous ClO₂ are sufficient to inhibit fungal growth via gas diffusion.