The TAs in the samples were higher than those in the control during the first 30 day of preservation
(Table). On the 40th day, the TA in the samples treated with 50 mg L-l chlorine dioxide, was significantly higher (Pc0.05)
than that of the control, whereas the TAs with other treatments were not significantly different (P > 0.05) from those of the control. During the entire 40 days of preservation, the TSS contents of green bell peppers were not remarkably influenced by chlorine dioxide, treatments (P>0.05). It suggested that the chlorine dioxide, treatments did not evidently influence the TA and TSS contents of green
bell peppers