为了提高蓝莓保鲜效果，本研究制备含有不同质量浓度鱼腥草提取液的抗菌复合膜。实验测试薄膜的拉伸强度、断裂伸长率、光线透过率、水蒸气透过率和抗菌率，并将蓝莓果实涂膜处理后存储于4 ℃冷藏条件下，测定各组蓝莓果实的硬度、失重率、可溶固体物（TSS）、可滴定酸（TA）、花青素、抗坏血酸（Vc）、丙二醛（MDA）和多酚氧化酶（PPO）等指标。研究发现：当鱼腥草提取液浓度为0.06 g/mL时，抗菌率提高至77.40%，薄膜拉伸强度提高至21.92 MPa，断裂伸长率为17.13%，光线透过率为80.20%，水蒸气透过率为2.55×10-10 g/(m·s·Pa)，综合性能表现最佳；经20 d贮藏后，蓝莓果实的硬度为1.17 kg/cm2，失重率为5.80%，可溶性固形物为0.13%，可滴定酸降低至4.57×10-2 mmol/g，花青素含量提高至2.40 mg/g，Vc含量为19.50 mg/100g，丙二醛含量为13.30 μmL/g，多酚氧化酶活性为3600 U/min·mg。研究表明：添加0.06 g/mL鱼腥草提取液能有效提升抗菌复合膜的综合性能，对蓝莓具有较好的保鲜效果，可以有效地维持蓝莓果实品质，延长货架期近10 d。

In order to improve the preservation effect of blueberries, this study prepared antibacterial composite films containing different concentrations of Houttuynia cordata extracts. The experiment tested the tensile strength, elongation at break, light transmittance, water vapor transmittance and antibacterial rate of the film, and the blueberry fruit was coated and stored at 4 ℃ under refrigeration conditions to determine the Hardness, weight loss, soluble solids (TSS), titratable acid (TA), anthocyanins, ascorbic acid (Vc), malondialdehyde (MDA) and polyphenol oxidase (PPO) and other indicators. The study found that when the concentration of Houttuynia cordata extract is 0.06 g/mL, the antibacterial rate was increased to 77.40%, the tensile strength of the film was increased to 21.92 MPa, the elongation at break was 17.13%, and the light transmittance was 80.20%. The vapor transmission rate was 2.55×10-10 g/(m·s·Pa), the overall performance was the best; after 20 d storage, the hardness of the blueberry fruit was 1.17 kg/cm2, the weight loss rate was 5.80%, and the soluble solid form The content was 0.13%, the titratable acid was reduced to 4.57×10-2 mmol/g, the anthocyanin content was increased to 2.40 mg/g, the Vc content was 19.50 mg/100g, the malondialdehyde content was 13.30 μmL/g, the polyphenols oxidase activity was 3600 U/min·mg. Studies have shown that the addition of 0.06 g/mL Houttuynia cordata extract can effectively improve the comprehensive performance of the antibacterial composite film, had a better preservation effect on blueberries, can effectively maintained the quality of blueberries, and extend shelf life by nearly 10 days.