At present,chlorine dioxide has been widely used as a bactericide that may become an alternative to chlorine. In this study,fresh-cut narrow-leaf cattail was soaked with 45,70 and 95 mg / L chlorine dioxide solution,respectively. Fresh-cut narrow-leaf cattail samples were collected regularly to determine changes in surface microbe amount,cellulose content,Vc content,reduction sugar content and sensory quality of narrow-leaf cattail,thus analyzing the effects of chlorine dioxide on sterilization and preservation of fresh-cut narrow-leaf cattail. The results showed that all three concentrations of chlorine dioxide solution could significantly reduce the amount of microbes on the surface of fresh-cut narrow-leaf cattail and improve the edible safety of products. The initial sterilization efficiency was improved gradually as the concentration of chlorine dioxide increased. In addition,chlorine dioxide treatment postponed the increase of cellulose content of fresh-cut narrow-leaf cattail. However,chlorine dioxide oxidized Vc and reducing sugar,and its bleaching effect also exerted a certain impact on the sensory quality of freshcut narrow-leaf cattail. Based on comprehensive comparisons,45- 70 mg / L chlorine dioxide solution exerted the best effects on sterilization and preservation of fresh-cut narrow-leaf cattail. This study laid the foundation for the production and application of chlorine dioxide solution and promotion of rapid development of narrow-leaf cattail industry. At present, the chlorine dioxide has been widely used as a bactericide that may become an alternative to chlorine. In this study, fresh-cut narrow-leaf cattail was soaked with 45, 70 and 95 mg / L chlorine dioxide solution, respectively. Fresh- cut narrow-leaf cattail samples were collected regularly to determine changes in surface microbe amount, cellulose content, Vc content, reduced sugar content and sensory quality of narrow-leaf cattail, thus analyzing the effects of chlorine dioxide on sterilization and preservation of fresh-cut narrow-leaf cattail. The results showed that all three concentrations of chlorine dioxide solution could significantly reduce the amount of microbes on the surface of fresh-cut narrow-leaf cattail and improve the edible safety of products. The initial sterilization efficiency was improved gradually as the concentration of chlorine dioxide increased. In addition, chlorine dioxide treatment postponed the increase of cellulose content of fresh-cut narrow-leaf cattail. H Based on the comprehensive comparisons, 45-70 mg / L chlorine dioxide solution exerted the best effects on sterilization and preservation of fresh-cut narrow-leaf cattail. This study laid the foundation for the production and application of chlorine dioxide solution and promotion of rapid development of narrow-leaf cattail industry.