When stored at 10+0.5"C, the decay of the control appeared on the day 10 of preservation and the rot rates
reached 36.3% on day 40, which were greater than those of the samples (Fig.2). With the increase in chlorine dioxide
concentration, the efficacy of chlorine dioxide gas on inhibiting the decay of green bell peppers was elevated. Although
decay of the green bell peppers treated with 0, 5, 10, and 20 mg L-I chlorine dioxide appeared on day 10, the rot rates
were lesser than those of the control. On day 40, the rot rates were 50% lesser compared to those of the
control. The greatest inhibition on green pepper decay was observed for 50 mg L-l chlorine dioxide gas treatment, and
the decay did not appear until approximately 30 days of preservation. Its rot rate was only 9% on day 40, about
one-fourth of that of the control.