中文摘要：

为探讨溶菌酶复合植酸的酶制剂保鲜方法作用于水蜜桃的保鲜效果及其机理,以期获得一种安全高效的新型酶制剂保鲜方法。以水蜜桃为试验材料,分析了在室温条件（30±5）℃下,利用溶菌酶、植酸、溶菌酶复合植酸处理对凤凰水蜜桃的保鲜效果,同时设置了壳聚糖处理组作为阳性对照。结果表明：与空白对照相比,各处理均具有一定的保鲜效果,植酸在降低PPO酶活性和维持果实硬度方面优于溶菌酶单一处理组;与阳性对照组相比,溶菌酶复合植酸处理在降低呼吸速率、维持果实硬度、抑制MDA增长和降低PPO酶活性方面均显著（P〈0.05）优于阳性对照,同时也优于溶菌酶或植酸的单一处理组,而且该复合处理方法操作简便、安全高效。因此,溶菌酶复合植酸的酶制剂保鲜方法能在保证果实品质的前提下有效提高水蜜桃的耐贮性。

英文摘要：

In order to explore the effects and mechanism of lysozyme and phytic preservation methods and find out a new enzymes preservation eftctive way to preserve peaches which fits the food safety policy, the honey peaches were selected as the experiment materials. At normal temperature （30＋5） ℃, the preservation effect was compared and analyzed using lysozyme, phytic, and both of the two. Chitosan is also set as a positive control treatment group. The results showed that compared with the control, all treatments had certain preservation effect, phytic acid was better than lysozyme treatment in reducing PPO activity and maintaining fruit hard- tress： compared with the positive control group, lysozyme complex phytic treatment was better in reducing respiration rate, maintaining fruit firmness, MDA inhibited growth and reduce PPO activity than the positive control, but also better than a single treatment group lysozyme or phytic acid, and the combined treatment method was simple, safe and efficient. Thus, phytic acid enzyme lysozyme com- plex preservation method can effectively improve the storability of peach fruit under the premise of quality assurance.