研究稳定态二氧化氯结合热处理贮藏板栗的效果及条件。采用响应面法，以保鲜率为响应值，考察二氧化氯质量浓度、处理温度和处理时间对保鲜率的影响，优化贮藏条件。结果表明：二氧化氯质量浓度与处理温度、二氧化氯质量浓度与处理时间均对板栗保鲜率存在协同增效作用；最优贮藏条件为二氧化氯质量浓度167mg/L、处理温度57 ℃和处理时间22min。以此条件贮藏板栗，在5~15℃的环境温度下贮藏60d，保鲜率可达93.61%。

Effects and conditions of stable chlorine dioxide combined with heat treatment were explored to prolong the storage time of Chestnut. With preservation rate as index, a response surface methodology was used to investigate the effects ofChlorine Dioxide mass concentration, heat treatment temperature and time on the preservation rate to optimize the storage conditions.The results showed that synergy effects existed between Chlorine Dioxide mass concentration and treatment temperature and between Chlorine Dioxide mass concentration and treatment time. The best storage conditions wereChlorine Dioxide mass concentration 167 mg/L ,treatment temperature 57 ℃ , treatment time 22 min. Under the conditions，after storage at temperatures of 5-15 ℃ for 60 days, the preservation rate of Chestnut was up to 93.61%。