In this paper, the effects of chlorine dioxide (ClO_2) treatment on storage quality of grape (Thompson Seedless) were investigated. Grapes were treated with 25 mg/L, 50 mg/L, and 100 mg/L for 10 min, 20 min, and 30 min, respectively.

• 以无核白葡萄(Thompsonseedless)为试材,研究了ClO2 ( 2 5、5 0和10 0mg/L)浸泡处理( 10、2 0和30min)对葡萄贮藏品质的影响。