As a powerful sanitizer, chlorine dioxide (ClO₂) has mainly focused on control of bacteria, but little is known about its antifungal effects, especially on postharvest fungi found in vegetable and fruit. This study investigated the effect of ClO₂ on Botrytis cinerea growth in vitro and on its disease severity in green pepper and winter jujube. Result showed that ClO₂ fumigation reduced disease development of grey mold caused by B. cinerea on green pepper and winter jujube, and the efficiency was positively correlated with ClO₂ concentrations. ClO₂ treatment directly inhibited mycelial growth, spore germination and germ tube elongation of B. cinerea. To further survey the mechanisms by which ClO₂ treatment inhibited hypha growth of B. cinerea, we observed the mycelial morphology and the integrity of the plasma membrane; the results showed that ClO₂ treatment resulting in B. cinerea mycelial morphology was strongly affected, and leading to the loss of plasma membrane integrity, causing the cellular leakage. These data showed that ClO₂ was effective for controlling grey mold caused by B. cinerea on green pepper and winter jujube, and the antifungal activity of ClO₂ could be attributed to the disruption of cell membrane of the fungal pathogen.

作为一种强大的消毒剂，二氧化氯（ClO ₂）主要集中在细菌的控制上，但对其抗真菌作用知之甚少，尤其是对于蔬菜和水果中发现的采后真菌。这项研究调查CLO的影响₂对灰霉病菌生长在体外和青椒冬枣其疾病的严重程度。结果表明，ClO ₂熏蒸减少了灰绿假单胞菌在青椒和冬枣上引起灰霉病的发生，其效率与ClO ₂浓度呈正相关。CLO ₂该处理直接抑制灰葡萄孢菌的菌丝体生长，孢子萌发和胚芽管伸长。为了进一步研究ClO ₂处理抑制灰葡萄孢菌的菌丝生长的机制，我们观察了菌丝形态和质膜的完整性。结果表明，ClO ₂处理导致灰质双歧杆菌菌丝体形态受到强烈影响，并导致质膜完整性丧失，导致细胞渗漏。这些数据表明ClO _2可有效控制灰葡萄孢对青椒和冬枣引起的灰霉病，并且ClO ₂具有抗真菌活性。 可能归因于真菌病原体细胞膜的破坏。