为探讨微孔自发气调包装对枇杷品质及风味特性的影响，本文以冠玉枇杷为试材，分别研究了双向拉伸聚丙烯（BOPP）微孔包装与聚乙烯（PE）自粘膜普通包装在温度（6±0.5）℃，相对湿度90%~95%的冷藏环境下对枇杷感官品质、理化品质及挥发性物质的影响。结果表明，与PE自粘膜普通包装相比，微孔包装具有较好的自发气调效果（O2：12.40%，CO2：7.80%），枇杷果实失重率仅为1.24%、腐烂率为10.00%，商品率达90.00%；可溶性固形物高出普通包装5.67%，葡萄糖、果糖、山梨醇含量分别高出4.13%，4.51%，51.34%，蔗糖含量低30.99%；味觉指标中酸味高出25.04%，甜味、鲜味分别低20.32%、27.17%。微孔包装的枇杷产生的挥发性物质少于普通包装，对香气值贡献最大的己醛、(E)-2-己醛含量分别高出1.10倍和39.59%。结论：微孔包装可延缓枇杷果实理化品质的下降，降低可溶性单糖和山梨醇含量损失，延缓味觉指标的变化，抑制贮藏后期挥发性物质种类的增加，保留主要香气成分含量，在提高商品性的同时延迟枇杷风味的下降，作为枇杷果实采后保鲜零售包装有潜在的市场前景。

In order to study the effect of packaging methods on the qualities and flavor characteristics of loquat, the effects of biaxially stretched polypropylene (BOPP) microporous packaging and polyethylene (PE) self mucous ordinary packaging on the sensory, physical and chemical qualities and volatile substances of guanyu loquat were investigated under the cold storage environment of temperature (6±0.5) ℃, relative humidity 90%~95%. The results showed that compared with PE self-mucosal ordinary packaging, the microporous packaging had better spontaneous air conditioning effect (O2: 12.40%, CO2: 7.80%), the weight loss rate, decay rate ,commodity rate of loquat fruit were 1.24%, 10.00%, 90.00% respectively. The soluble solids, glucose, fructose, sorbitol and sour taste were 5.67%, 4.13%, 4.51%, 51.34% and 25.04% higher than those of ordinary packaging respectively; the sucrose content, sweet and fresh taste were 30.99%, 20.32% and 27.17% lower than those of ordinary packaging respectively. The volatile substances produced by microporous packaging were less than those in ordinary packaging, and the contents of hexanal and e-2-hexanal which contributed the most to the aroma value were 1.10 times and 39.59% higher those in ordinary packaging respectively. Conclusion: microporous packaging can delay the decline of physical and chemical quality of loquat fruit, reduce the loss of soluble monosaccharide and sorbitol, delay the change of taste index, inhibit the increase of volatile substances in the late storage period, retain the content of main aroma components, improve the marketability and delay the decline of loquat flavor. It has potential market prospect as a postharvest fresh-keeping retail packaging of loquat fruit.

江苏省农业科技自主创新资金项目（CX(17)3029）；苏州市科技计划项目（SNG2017081）