目的 研究气调袋包装结合ClO2来延缓冷藏条件下鲜切西兰花的黄化和腐烂，以期维持鲜切西兰花营养品质的影响。方法 以鲜切西兰花为实验材料，设CK、气调袋包装、0.5 g-ClO2和气调袋包装+0.5 g-ClO2 4个处理。结果 在4 ℃贮藏下，根据品质指标、抗氧化指标及微生物指标可知，相较于单独使用气调袋包装和0.5 g-ClO2处理，二者结合处理能更明显地降低鲜切西兰花的质量损失率、腐烂率、相对电导率、丙二醛、O2⁻.、H2O2含量及菌落总数，维持更高水平的可溶性固形物、叶绿素含量及抗氧化酶活性，具有维持细胞膜完整性，延缓失绿黄化现象及提高抗氧化能力的作用，能最有效地维持鲜切西兰花贮藏品质。结论 在4 ℃下，利用气调袋包装+0.5 g-ClO2处理能显著地抑制鲜切西兰花营养成分的损失，提高其抗氧化性，延长贮藏保鲜期，可将保鲜期延长至20 d，维持较好的应用价值，且具有较好的经济性与可行性。

The work aims to study the effects of modified atmosphere packaging combined with ClO2 on delaying the yellowing and decay of fresh-cut broccoli under cold storage conditions, so as to maintain the nutritional quality of fresh-cut broccoli. Fresh-cut broccoli was used as experimental material, and four treatments were set up:CK, modified atmosphere packaging, 0.5 g-ClO2 and modified atmosphere packaging+0.5 g-ClO2. The quality index, antioxidant index and microbial index of fresh-cut broccoli stored at 4 °C were compared. Compared with the single use of modified atmosphere packaging and 0.5 g-ClO2 treatment, the combination of them could significantly reduce the weight loss rate, decay rate, relative conductivity, malondialdehyde, O2–., H2O2 content and total number of colonies of fresh-cut broccoli, maintain a higher level of soluble solids, chlorophyll content and antioxidant enzyme activity, maintain cellmembrane integrity, delay the phenomenon of chlorosis and yellowing, and improve the antioxidant capacity. It can most effectively maintain the storage quality of fresh-cut broccoli. At 4 °C, the use of modified atmosphere packaging+0.5 g-ClO2 treatment can significantly inhibit the loss of nutrients in fresh-cut broccoli, improve its oxidation resistance, and prolong its storage period. The preservation period can be extended to 20 days, maintaining good application value. It has good economy and feasibility.