目的 采用咪鲜胺、二氧化氯（ClO2）单独或复合处理仔姜，研究各处理对仔姜贮藏品质的影响，以期寻找仔姜安全高效的贮藏方法。方法 以新鲜的仔姜为实验材料，在温度14 ℃条件下，分别采用咪鲜胺、ClO2单独或复合处理，并以去离子水为对照，分别浸泡10 min，自然晾干后放入14 ℃恒温、恒湿气调库中贮藏28 d，每4 d取样，测定不同处理组样品的腐烂率、发芽率、质量损失率、硬度、色差、丙二醛（MDA）含量、多酚氧化酶（PPO）活性等理化指标。结果 与对照组相比，咪鲜胺（450 mg/kg）处理、ClO2（80 mg/L）处理、咪鲜胺（450 mg/kg）+ClO2（80 mg/L）复合处理均能有效保持仔姜贮藏期间的品质，处理后仔姜的腐烂率、发芽率、质量损失率均降低，并能有效防止仔姜的木质化，有效保持了仔姜的色泽和亮度，降低了其MDA含量和多酚氧化酶（PPO）活性。结论 与咪鲜胺和ClO2单独处理相比，采用咪鲜胺+ClO2复合处理后保鲜效果更好，可作为仔姜贮藏保鲜的有效手段。

The tender ginger was used as the test material to explored the effect of combined or individual treatment of prochloraz and chlorine dioxide (ClO2) on storage quality of tender ginger. Under the temperature of 14 ℃, the tender ginger was treated separately or in combination with prochloraz and chlorine dioxide (ClO2), and was soaked in deionized water for 10 min, then was dried naturally, and stored in a 14 ℃ constant temperature and humidity storage for 28 d. Take samples every 4 d, and determine the decay rate, germination rate, mass loss rate, hardness, color difference, malondialdehyde (MDA) content, polyphenol oxidase (PPO) activity of ginger in different treatment groups. The results showed that, compared with the control, the treatments of 450 mg/kg prochloraz, 80 mg/L ClO2, 450 mg/kg prochloraz and 80 mg/L ClO2 can effectively maintain the quality of the ginger during storage. The rotten rate, germination rate and weight loss rate of tender ginger were reduced by the treatments. And the treatments can effectively prevent the lignification of tender ginger, meanwhile effectively maintain the color and brightness of the tender ginger. The MDA content and the activity of PPO were reduced by the treatments. Compared with individual treatment of prochloraz or ClO2, the combined treatment of prochloraz and ClO2 has better fresh-keeping effect, and can be used as an effective measure for storage and preservation of tender ginger.