Abstract: The study explored the effect of exogenous chlorine dioxide (ClO₂) treatment on retaining freshness of post-harvest fresh ginger. The fresh tender ginger were treated with 80 mg/L ClO₂ at room temperature for 10 min, and the rest were soaked in distilled water for 10 min as control, then stored at 4 ℃ for up to 28 days. The results showed that ClO₂ treatment suppressed the respiration rate, reduced decay rate, delayed the decrease of soluble solids (TSS) and decreased the content of hydrogen peroxide (H₂O₂) and malondialdehyde (MDA) during the entire storage time. Compared with the control, ClO₂ treatment significantly enhanced the enzymes activities of superoxide dismutase (SOD) and peroxidase (POD). The research indicated that ClO₂ maintained the storage quality of fresh tender ginger by promoting the antioxidant capacity.