【目的】研究二氧化氯(ClO2)对青椒的保鲜作用，为青椒的贮藏提供新方法。【方法】用二氧化氯气体(0、5、10、20、50 mg·L-1)处理青椒，研究二氧化氯对青椒采后生理和贮藏品质的影响。【结果】5、10、20、50 mg·L-1的ClO2处理对青椒的腐烂有明显的抑制作用，40 d时其腐烂率均小于对照的50%；其中50 mg L-1的处理对腐烂的抑制效果最明显，贮藏到30 d时才有腐烂发生，40 d只有对照的1/4。20、50 mg L-1ClO2可显著抑制青椒的呼吸(P<0.05)，5、10 mg·L-1对呼吸的抑制作用不显著(P>0.05)。除50 mg·L-1外，5、10、20 mg L-1ClO2处理使MDA含量低于对照，但无显著差异(P>0.05)。5 mg·L-1的处理可以减缓青椒叶绿素的降解，10、20、50 mg·L-1的处理使青椒叶绿素含量低于对照，但无显著影响(P>0.05)。ClO2可保持青椒的营养成分，对青椒VC、可滴定酸和可溶性固形物含量有一定的保留作用；对青椒的风味无影响。【结论】二氧化氯可以有效延缓青椒的采后生理变化，保持青椒的品质。

【Objective】The objective of this experiment is to study the effect of chlorine dioxide on green pepper and offer a new method for the storage of green pepper.【Method】 Green pepper was treated by 0, 5, 10, 20, 50 mg·L-1 chlorine dioxide gas, and the effects of chlorine dioxide on post-harvest physiology and storage quality of green peppers were evaluated.【Result】The rot index of green peppers were inhibited obviously by 5, 10, 20, 50 mg·L-1 ClO2 treatments and the rot rate of which were 50% less than that of the check after 40 d, and among them, the inhibitory effects of 50 mg·L-1 ClO2 treatments were the most obvious, rot rate of peppers occured at 30 d and only 1/4 of that of the check at 40 d. Respiration of peppers was inhibited by 20, 50 mg·L-1 ClO2 (P<0.05) although no significant effects between 5 and 10 mg·L-1 ClO2 (P>0.05) were observed. Except for 50 mg·L-1 ClO2, Malondialdenyde (MDA) contents were lower in 5, 10 or 20 mg·L-1 ClO2 treatments than check although no significant effect was observed between them. Breakdown of chlorophyll of peppers was delayed by 5 mg·L-1 ClO2 while 10, 20 or 50 mg·L-1 ClO2 promoted it, though it had no significant effect (P>0.05). Nutrient components of peppers were kept during the period of storage, the contents of VC, titration acid and total soluble solid content were retained to some extent. 【Conclusion】 Post-harvest physiology of green pepper was held back and its quality was maintained by chlorine dioxide.