中文摘要：

以油桃为试材,采用溶菌酶、海藻酸钠和壳聚糖复配保鲜液对油桃进行保鲜处理,通过测定失重率、腐烂指数、感官品质、呼吸强度、可溶性糖及维生素C含量等指标,研究保鲜液对油桃的保鲜效果,以期为油桃的实际贮藏和天然保鲜剂的运用提供实践参考。结果表明：在室温下,复配保鲜液1.0%的壳聚糖、0.07%的溶菌酶和1.0%的海藻酸钠对油桃保鲜效果最好,能有效延缓失重率的上升及可溶性糖、维生素C含量的下降,降低了果实腐烂指数及呼吸强度。

英文摘要：

Prunus persica var.nectarine were used as test materials.Preservation effects of preservation solution consisting of lysozyme,sodium alginate and chitosan on nectarines were studied by measuring indexes such as weight loss rate,decay index,sensory quality,respiration intensity,soluble sugar content and vitamin C content,in order to supply reference for nectarines storage and natural preservative use.The results showed that preserving effect of a complex formula of 1.0%chitosan,0.07%lysozyme and 1.0%sodium alginate was the best at room temperature.It could effectively delay the weight loss rate rising and soluble sugar and vitamin C content decline,and decrease the decay index and respiration intensity.