During the storage, the highest weight loss in all the samples and control was 3.53%. No visible with ering phenomenon was
observed. The chlorine dioxide gas treatments had little effect on the weight loss of green bell peppers. Table also shows
that Vc contents in the samples treated with 5, 10,20,or 50 mg L-1 chlorine dioxide were not significantly different (P > 0.05) from those of the controls on the tenth day of preservation. On day 20, Vc contents of the samples were higher than those of
the control.