Abstract: The MP(Minimally Processed)mango was treated by three different concentrations of the stable chlorine dioxide germicide and then stored in three different temperatures when they were selected、peeled and cut.The results showed that chlorine dioxide sterilization action was enhanced when its concentration increased. During the storage, chlorine dioxide’s sterilization action of 75×10-6 declined sharply. For maintaining the chlorine dioxide sterilization action MP mango should be stored in a lower temperature. In addition, the stable chlorine dioxide could delay browning.

Key words: MP mango, the stable chloride dioxide, bacteria sum, brown