为开发新型安全的植物源辣椒保鲜剂，以“湘研15号”辣椒为实验材料，在成膜剂中添加天然抑菌剂，通过测定丁香-肉桂提取液复合涂膜剂对辣椒采后的失重率、腐烂率、呼吸强度、维生素C、叶绿素、苯丙氨酸解氨酶（Phenylalanine Ammonia Lyase，PAL）、过氧化物酶（Peroxldase，POD）、多酚氧化酶（Polyphenol Oxidase，PPO）、丙二醛（Malondialdehyde，MDA）、过氧化氢酶（Catalase，CAT）、总酚和类黄酮含量变化，研究丁香-肉桂提取液复合涂膜剂对辣椒采后的保鲜效果。实验显示该复合涂膜剂能有效降低果实的失重率和腐烂率，贮藏20 d后，与CK1（清水）和CK2（不做任何处理）组相比，其失重率分别降低了31.20%、30.64%（p<0.05）；腐烂率分别降低了71.43%、68.07%（p<0.05）。同时辣椒的防御体系酶的活性显著升高，过氧化氢酶活性分别提高了55.01%、44.69%（p<0.05）；过氧化物酶活性分别提高了37.50%、12.58%（p<0.05）；苯丙氨酸解氨酶活性分别提高了58.37%、34.14%（p<0.05）。表明丁香-肉桂提取液复合涂膜剂能有效提高辣椒抗病性，有利于防腐保鲜，延长辣椒贮藏期，为开发新型安全的植物源辣椒防腐保鲜剂提供理论支持。
To develop a safe plant-derived preservative for harvested peppers, two natural bacteriostatic agents were added to the film-forming agent placed on “Xiangyan No.15” peppers. The preservation effects of the composite coating containing extracts of Syzygium aromaticum and Cinnamomum cassia were evaluated by determining the differences in the rates of weight loss and decay; respiratory intensity; the activity levels of phenylalanine ammonia lyase (PAL), peroxidase (POD), polyphenol oxidase (PPO), malondialdehyde (MDA), and catalase (CAT); and the vitamin C, chlorophyll, total phenol, and flavonoid contents of the harvested chili peppers. The results showed that the composite coating effectively reduced the rates of weight loss and decay. Comparison of the composite coating-treated peppers to the clean water-treated (CK1) and untreated (CK2) peppers after 20 days of storage showed that the weight loss rate was reduced by 31.20% and 30.64%, respectively (p<0.05); the decay rate was decreased by 71.43% and 68.07%, respectively (p<0.05); and the activity levels of defense enzymes were significantly increased. In particular, CAT activity was increased by 55.01% and 44.69%, respectively (p<0.05); POD activity was increased by 37.50% and 12.58%, respectively (p<0.05); and PAL activity was increased by 58.37% and 34.14%, respectively (p<0.05). These results indicate that a composite coating containing Syzygium aromaticum and Cinnamomum cassia extracts can effectively improve the disease resistance of chili peppers, which is beneficial for preservation, thereby prolonging their storage period. This study provides theoretical support for the development of new safe preservatives for peppers.