Effect of Chlorine Dioxide (ClO2) Treatment on the Preservation Effect of Tender Ginger

The study explored the effect of exogenous chlorine dioxide (ClO2) treatment on retaining freshness of post-harvest fresh ginger. The fresh tender ginger were treated with 80 mg/L ClO2 at room temperature for 10 min, and the rest were soaked in distilled water for 10 min as control, then stored at 4 ℃ for up to 28 days. The results showed that ClO2 treatment suppressed the respiration rate, reduced decay rate, delayed the decrease of soluble solids (TSS) and decreased the content of hydrogen peroxide (H2O2) and malondialdehyde (MDA) during the entire storage time. Compared with the control, ClO2 treatment significantly enhanced the enzymes activities of superoxide dismutase (SOD) and peroxidase (POD). The research indicated that ClO2 maintained the storage quality of fresh tender ginger by promoting the antioxidant capacity.