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.