为了解采前喷施ClO2采后自发气调包装近冰温贮藏下蓝莓果实生理生化的影响及贮藏保鲜机理，分别采用0、20、40、60 mg/L ClO2对蓝莓果实进行采前喷施，采后分装于带孔聚乙烯塑料盒内，再用PE保鲜膜封装，贮藏在-1±0.1 ℃。贮藏期间，分别测定蓝莓果实表面菌落数、风味指数、腐烂率、失重率、可溶性固形物、软果率、呼吸速率、可滴定酸、花色苷、多酚、pH等理化特性和与组织损伤和自由基清除相关的多酚氧化酶（PPO）、过氧化物酶（POD）、苯丙氨酸解氨酶（PAL）等酶的活性。研究显示：适宜浓度ClO2采前喷施可有效清除果实表面微生物，显著降低可溶性固形物含量、失重率和腐烂率增加、抑制果实软化、降低呼吸速率，提高果实中POD和PAL酶活性，并维持PPO酶在较低水平。不同浓度对比分析发现，“粉蓝”蓝莓果实采前喷施40 mg/L ClO2，能显著增加保鲜效果，从而有效延长贮藏期。

The effects of preharvest treatment with chlorine dioxide on physiological, biochemical and preservation mechanisms of modified atmosphere packaged blueberry during near-freezing point storage were analyzed. ‘Powder blue’ blueberry fruit were sprayed with 0, 20, 40 and 60 mg/L ClO2 before harvest, respectively. They were packaged in perforated polyethylene plastic box, then moved into a polyethylene film bag with a slackened tie and stored at -1±0.1 ℃. The colony clearance rate on fruit surface, flavor index, decay rate, weight loss, total soluble solids, soft fruit rate, respiration rate, anthocyanin, polyphenols, titratable acids and pH value were measured. Meanwhile, the activities of some free radical scavenging and formation-related enzymes such as polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) were investigated. The result showed that the appropriate concentration of chlorine dioxide treatment could effectively remove colonies on fruit surface, reduce total soluble solids, decay rate and weight loss, inhibit fruits soften, decrease respiration rate, increase the activities of POD and PAL, and maintained low level PPO activity. By comparative analysis of different concentrations, the best sprayed concentration of chlorine dioxide was determined as 40 mg/L, which can effectively increase preservation and considerably extend the storage period.

贵阳市科技局2012科技创新人才计划（筑科合同筑科合同[2012HK]209-33号）；贵州省农业工程技术研究中心建设项目(黔科合农G字[2011]4001号)；贵州省科技创新人才团队建设项目（黔科合人才团队(2013)4028）；贵州省教育厅“125”重大科技专项(黔教合重大专项[2012]014号);贵阳市科技创新平台建设项目(筑科合同[2012303]5号)