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

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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.