中文摘要：

以海藻酸钠和溶菌酶为保鲜剂对马陆葡萄进行复合涂膜保鲜,研究不同浓度的海藻酸钠溶液对马陆葡萄贮藏保鲜效果的影响,分析比较各处理组对葡萄果实的感官品质、腐烂指数、质量损失率、硬度、呼吸强度、VC含量、可溶性固形物含量以及超氧化物歧化酶（superoxide dismutase,SOD）酶活性等生理生化指标的变化。结果表明：1%海藻酸钠和0.1%溶菌酶处理后的马陆葡萄,感官效果最好,在（4±1）℃条件贮藏25d后,果实的腐烂指数为0.17,质量损失率仅为9.34%,VC含量为3.2mg/100g,可溶性固形物含量为12.1%,呼吸强度显著低于其他处理组,保鲜效果最佳。

英文摘要：

Malu grapes were coated with distillated water and 0.1% lysozyme solution alone or mixed solutions containing different concentrations of sodium alginate and 0.1% lysozyme,respectively and then stored at（4 ± 1） ℃.The effects of alginate concentration on sensory quality,decay index,weight loss,hardness,respiration intensity,VC content,soluble solids content and SOD activity of Malu grapes were analyzed during the storage.Malu grapes treated with 1% sodium alginate-0.1% lysozyme showed the best sensory quality.After 25 days,the decay index,weight loss rate,VC content and soluble solids content were 0.17,9.34%,3.2 mg/100 g and 12.1%,respectively,and the respiration intensity was significantly lower than those of other treatment groups,suggesting the best fresh-keeping effect of 1% sodium alginate-0.1% lysozyme treatment.