通过微波辅助化学还原法制备纳米银，对圣女果进行涂膜处理，以研究纳米银溶液对圣女果保鲜效果的影响。结果表明：纳米银溶液对圣女果有较好的保鲜效果。经纳米银涂膜处理的圣女果，贮藏15 d后硬度提高了40%，可溶性固形物和Vc含量下降幅度均低于对照组近一倍，经感官评定，涂抹处理能有效降低圣女果的腐烂率，延长贮藏期，并保持其营养品质。

The microwave-assisted chemical reduction method was used for the nano-silver to yield a coating. The coating was used to treat cherry tomato. The treated cherry tomato during storage was periodically measured in order to investigate its fresh-keeping effect. The results showed that nano-silver exhibited the best fresh-keeping effect on cherry tomato. Compared to uncoated ones, its hardness was enhanced by 40%, the contents of soluble solids and Vc were lower than uncoated ones nearly doubled after 15 days of storage. Through the sensory evaluation, the nano-silver treatment could significantly reduce the rotting rate of cherry tomato, prolong its shelf-life and maintain the sensory quality of cherry tomato during storage.