The effects of chlorine dioxide （ClO2） treatment on fresh-keeping and storage quality of Fujiminori grape were researched. Fujiminori grapes were treated with 25 mg/L, 50 mg/L, and 100 mg/L for 10 min, 20 min, and 30 min, total 9 treatments. And then grapes were stored at 20℃. Decay incidence and fruit firmness, respiratory intensity, total acid content, total sugar and Vc contents, and the activities of SOD and POD were tested after 25 days. The results indicated that the color, shape, fruit firmness and decay incidence were reduced, and th...
