Abstract: The fruits of Baccaurea ramiflora Lour. were selected as materials in this experiment, which were treated with 25, 50, 75 and 100 mg/L ClO₂ and then stored at 4 ℃, finally their qualities and physiological indicators were detected after 5, 10, 15 and 20 days storages, respectively. Results showed that ClO₂ treatment could delay the decrease of fruit hardness, reduce the contents of titrable acid and VC, and postpone the increase of soluble solids contents, inhibit the increase of weight loss rate, pericarp browning rate and membrane permeability, en-hance the POD and CAT activities, and inhibit PPO activities, thereby significantly improving the commodity qual-ity and storability of fruits. The storage effects of ClO₂ treatments with different concentrations on Baccaurea ramiflora Lour. fruits showed significant differences, and 50 mg/L ClO₂ treatment exhibited the best results.