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Gaseous chlorine dioxide (ClO2) fumigation is widely used in various industries as a strong oxidizing and sanitizing agent to eliminate harmful microorganisms. Here, we investigated the effectiveness of ClO2 fumigation in suppressing decay and microbial growth in jujube fruit during cold storage. ClO2 fumigation significantly reduced the decay incidence of jujube fruit; in particular, treatment with 30 mg·L -1 and 50 mg·L -1 ClO2 maintained the decay rate below 7.0% for up to 4 weeks of storage, whereas the decay rate of the control was approximately 20%. Moreover, the decay rate of fruit treated with 50 mg·L -1 ClO2 was maintained below 20% until the end of storage (6 weeks). In addition, 50 mg·L -1 fumigation completely prevented aerobic bacterial growth during the first 2 weeks of storage; after 6 weeks, the aerobic bacteria count in the groups treated with 30 mg·L -1 and 50 mg·L -1 ClO2 was 2.4 log colony-forming units per gram, which was 30% lower than that of the control. Total yeast and mold growth were also well controlled during storage, even with only 10 mg·L -1 of gaseous ClO2 fumigation. These data demonstrate that 30 50 mg·L -1 of gaseous ClO2 fumigation suppressed postharvest jujube fruit decay by controlling fungal and bacterial growth on the surface, and it is recommended as an effective method to maintain crop quality. Additional key words: aerobic bacteria, cold storage, fruit quality, fumigation, mold, postharvest

Gaseous Chlorine Dioxide Treatment Suppresses Decay and Microbial Growth in Cold-stored Jujube Fruit