Abstract: Objective: To study the fresh-keeping effect of ClO2 preservation treatment on Summer Black grapes. Methods: Fresh Summer Black grapes were treated by ClO2 at various concentrations of 2.5, 5 g/kg and 10 g/kg. Following the preservative treatments, the treated grapes were stored at (1 ± 1) ℃ and relative humidity of 80%—85%. The anthocyanin content and physiological-biochemical quality of treated grapes during the storage were studied. Results: ClO2 preservative treatment could effectively decrease the decay rate of grapes. The preservative concentration at 10 g/kg revealed the lowest decay rate of grapes. Meanwhile, the preservation treatment at the dosage of 2.5 g/kg and 5 g/kg could inhibit the increase of browning degree, MDA content and respiration rate and alleviate the decline of anthocyanin, total soluble solids and titratable acids. Conclusion: The fresh-keeping effect of ClO2 preservation treatment at the dosage of 5 g/kg is the best, which can obvious delay the maturation and senescence process of grapes.

Key words: ClO2 preservation, storage quality, physiological quality, Summer Black grape