Effect Of Chlorine Dioxide On On The Storage And Fresh-keeping Of Sweet Cherry Cultivars ’Hongdeng’ And ’Brooks’

In order to increase the storage quality and prolong the storage time of sweet cherry, theeffects of Chlorine dioxide on the sweet cherry’s storage quality were studied on ‘Hong deng’and ‘Brooks’ under0～±1℃condition. The results were as follows:1.In the same storage temperature and time, the fall rate of fruit firmness, soluble solids andtitratable acids of sweet cherry treated with Chlorine dioxide were more slowly than control,and Chlorine dioxide could effectively inhibit the rotting rate and weight loss rate, that wasChlorine dioxide could effectively retain the fruit quality and prolong the store time.2.The respiratory intensity was significantly inhibited and activity of POD and PPO weremaintained of ‘Hong Deng’ and ‘Brooks’ treated with chlorine dioxide, which couldeffectively slow down the fruit ageing and stay fresh.3.Chlorine dioxide could restrain penicilliosis and botrytis. After stored for8days, thepenicilliosis infected rates of ‘Hong Deng’ and ‘Brooks’ were respectively43.0%and28.8%lower than the control, so were the botrytis infected rates with respectively32.2%and52.1%lower.4.The appearance quality and accepted fruit were main indices for measuring the storageeffect. After stored for21days and28days, the fruit stem of two cultivars kept green andfresh and the fruit kept good quality, the accepted fruit was95%.