The respiratory activity, the ripeness, and the senescence of Jiu Bao peach were controlled by chlorine dioxide treatment
(Gong and Zong 2004). Fu et al. (2005) stated that the content of TA and sugar of Thompson seedless grape were appropriately maintained after the chlorine dioxide dipping treatment with proper concentration. As shown in Fig.1, respiration of the green bell peppers was significantly inhibited by chlorine dioxide gas.